This is a step by step guide on how to make roasted acorn squash. This method works well with any kind of squash. You can use this oven roasting method on squash you plan to bake with or enjoy on it’s own.
Oven roasting squash is my favorite way to cook squash. This roasted squash recipe is simple and takes minimal ingredients. It’s perfect if you’re needing roasted squash for a recipe or just to enjoy on it’s own.Â
You can use this method for any kind of squash. You can use it for roasted acorn squash, roasted butternut squash, or really, to roast any type of squash. One thing to keep in mind when you are roasting one of the bigger squash is to make sure all our pieces of squash are the same size. You can use a sharp knife to cut them into evenly sized pieces. The smaller the pieces of squash, the quicker it will roast in the oven.Â
These acorn squash are cut in half and only about 5-6″ at their widest, about an inch thick, and they took about 45 minutes to bake at 400 degrees.
How to cut an acorn squash in half:Â
- Be sure to use a cutting board when cutting your squash. I thick wooden one works best.
- I began by taking the stem off. Just a little wiggle and it came right off. It’s more difficult to cut through the squash with the stem still attached. If your squash is a little more difficult, be aggressive and get that baby off.Â
- Next, I used a large chefs knife, a long one with a point on the tip. Lay the acorn squash on it’s side, put the blade in the middle of the squash, in one of the grooves, and using the palm of your hand, give the knife a couple good whacks into the squash.Â
- When your knife is wedged in squash, lift your knife, with the squash, and give it a good pound on the cutting board. This should split the knife through the center of the acorn squash.Â
- If your squash isn’t cut all the way through at this point, use your hands to pull the acorn squash apart. Use a knife to clean up the edges if necessary.
How to clean out an acorn squash:
- Using a large spoon, bigger than a cereal spoon and smaller than a serving spoon. Use the edge to scrap out the seeds and the squash “guts”
- Scrape until you have a nice, smooth, and thick squash meat.Â
If you are using a bigger squash, use your chef’s knife and cut the squash into smaller pieces, about 5″ squared or even 5″ irregular shaped pieces. Â
For this acorn squash recipe, I brushed my acorn squash with avocado oil. (I like to use avocado oil because it has such a mild flavor and I can use this roasted squash in sweet and/or savory dishes.)
If I’m planning to eat this roasted acorn squash plain, I like to add a dusting of salt and pepper. If I’m planning to bake a pie with it, I just brush it with olive oil.Â
Ways to use Roasted Acorn Squash:
- Make a pie. I love to use acorn squash in my pumpkin pie recipe. It gives it just a little different flavor and it is delicious!!
- Soup. Roasted acorn squash is the perfect base to a delicious soup. Add some cream, thyme, and garlic, and wowza, yummy!
- Salad. Roasted squash is also amazing in salad. You can dice it into big chunks, with some chicken, on a bed of spring mix lettuce with some pine nuts, feta cheese, and a balsamic dressing, you’ve got yourself a terrific salad!
- Casseroles, try this with a pecan crumble topping or spread on a veggie lasagna.
- Pizza, have you ever tried squash on pizza? Dooooo it!
This is a step by step guide on how to make roasted acorn squash. This method works well with any kind of squash. You can use this oven roasting method on squash you plan to bake with or enjoy on it's own.
- 2 large Acorn Squash
- 2 tablespoons Avocado Oil (you can also use olive oil, coconut oil, or just about any type of cooking oil)
- salt and pepper to taste
-
Preheat oven to 400 degrees.
-
Be sure to use a cutting board when cutting your squash. I thick wooden one works best.
-
I began by taking the stem off. Just a little wiggle and it came right off. It's more difficult to cut through the squash with the stem still attached. If your squash is a little more difficult, be aggressive and get that baby off.
-
Next, I used a large chefs knife, a long one with a point on the tip. Lay the acorn squash on it's side, put the blade in the middle of the squash, in one of the grooves, and using the palm of your hand, give the knife a couple good whacks into the squash.
-
When your knife is wedged in squash, lift your knife, with the squash, and give it a good pound on the cutting board. This should split the knife through the center of the acorn squash.
-
If your squash isn't cut all the way through at this point, use your hands to pull the acorn squash apart. Use a knife to clean up the edges if necessary.
-
Using a large spoon, bigger than a cereal spoon and smaller than a serving spoon. Use the edge to scrap out the seeds and the squash "guts" Scrape until you have a nice, smooth, and thick squash meat.
-
Line a baking sheet with aluminum foil. Spray the alluminum foil with non-stick cooking spray.
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Lay your squash on the baking sheet with the flesh side up. Brush the squash with cooking oil and sprinkle with salt and pepper.
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Lay the squash flesh side down on the baking sheet and place in a 400 degree oven. Oven roast the squash for 40-60 minutes depending on how big your squash is.
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When your squash is done, you should be able to stick a fork or long toothpick all the way through the flesh easily.
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Serve immediatly or keep in the fridge for up to 5 days. Enjoy!
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