Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. She's also our expert pie crimper.
When it comes to winter squash we usually focus on butternut squash and pumpkin. Both are great, but acorn squash would like to be noticed as well. The squash is healthy and full of fiber plus, its size makes it far easier to cut open and work with. It can be dressed up either savory or sweet and served as individual halves for the cutest presentation. After roasting, the skin on the squash will be soft and edible so there's no need to worry about peeling it first. The flesh also separates from the skin easily after roasting so if you don't prefer the skin it will be easier to separate after cooking.
1. Cut it in half.
The first step is to cut it in half. To make it easier, cut the stem off and place squash cut side down on your cutting board. This will make a flat surface for it to stand on instead of dangerously rolling around on your cutting board. Cut the squash in half lengthwise, cutting through where the stem used to be.
2. Remove the seeds.
After you have your squash open, use a spoon to scrape out the seeds. Don't toss the seeds, though! Just like you can with pumpkin, clean them off and roast the seeds for a perfect little snack. At this point you can also cut the squash further if you don't want to serve them in halves. Leave the skin on and cut into half moon slices or peel the skin off and cut into large cubes!
3. Dress it up.
Choose if you would rather go the sweet or savory route with your acorn squash. For savory, drizzle it with some olive oil and sprinkle paprika or curry powder over it with some salt and pepper. For sweet, brush it with softened butter and sprinkle brown sugar and cinnamon all over it.
4. Roast it.
Place your squash on a large baking sheet or in a baking dish, cut side up. Roast it at 400° for about an hour. A fork should be able to easily pierce the squash and shred it. Easy!
Want more ways to use acorn squash? This Stuffed Acorn Squash is the perfect dish to try next!
Editor's note: This recipe was update to add a video and more information about the dish in the introduction on August 8th, 2022.
- 2 serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 1 hr 5 mins
acorn squash, cut in half and seeds removed
- 2 tbsp.
- 1 tbsp.
packed brown sugar
- 1/4 tsp.
Small pinch kosher salt
- Nutrition Information
- Per Serving (Serves 2)
- Calories215 Fat12 gSaturated fat7 gTrans fat0 gCholesterol31 mgSodium54 mgCarbohydrates26 gFiber3 gSugar7 gProtein2 gVitamin D0 mcgCalcium84 mgIron2 mgPotassium762 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
- Step 1Preheat oven to 400°. Spread butter on inside of each squash half.
- Step 2In a small bowl combine brown sugar, cinnamon, and small pinch of salt. Sprinkle over squash.
- Step 3Place squash, cut side up, on a large baking sheet and roast until fork tender, 55 to 60 minutes.