How To Cook Acorn Squash
Learn how to cook acorn squash with this easy step-by-step guide! Acorn squash can be roasted in the oven, in an air fryer or cooked quickly in the microwave. It's delicious stuffed with other roasted veggies, pureed into soup or simply seasoned and served as a side dish.
Video
Ingredients
- 1 acorn squash, 1 ½ - 2 pounds
- 1 teaspoon olive oil
- ½ teaspoon salt
Instructions
Oven
- Preheat the oven to 400°F.
- Cut the squash in half from stem to root.
- Use a fork to scrape out the seeds from the inside of the squash.
- Brush ½ teaspoon olive oil on the inside flesh of each half of acorn squash and season each half with ¼ teaspoon salt.
- Place the squash, flesh side up, on a foil-lined baking sheet.
- Bake at 400°F for 35-45 minutes, or until the flesh is fork-tender.
Microwave
- Leave the acorn squash whole. Use a fork to poke several holes in the squash to release steam as it cooks in the microwave.
- Place the squash on a microwave-safe plate and into the microwave for 4 minutes.
- Use tongs or an oven mitt to flip the squash on the plate in the microwave.
- Microwave for an additional 4 minutes.
- Remove from the microwave and cut the acorn squash in half from stem to root, use a fork to remove the seeds, then serve the squash.
Air Fryer
- Cut the acorn squash in half from stem to root.
- Use a fork to scrape out all of the seeds from both sides of the squash. Discard the seeds.
- Brush ½ teaspoon olive oil on the inside flesh of each half of acorn squash and season each half with ¼ teaspoon salt.
- Place cut side up in an air fryer basket, cook at 400°F for 20 minutes.
Notes
- Each of these methods were tested using an average size squash, 1 ½ – 2 pounds in size. If the squash you have is smaller or larger, you may have to adjust the cooking times either up or down.
- You’ll know when the squash is done when you can easily insert a fork in the flesh. You want it tender, yet not mushy. If the squash is already cut in half, you can easily test if it is done by sticking a fork in the flesh of the squash. If it’s fork-tender, it’s done cooking and ready to eat.
- To avoid watery acorn squash, do not over cook it. Overcooked squash will become watery and mushy. Salting the squash before roasting it also helps to pull out some of the moisture to avoid watery squash.
- You do not need to peel acorn squash before cooking, as the flesh will easily scoop out of the squash once it’s cooked. You can also easily peel the skin from the squash, once it’s cooled to the touch, or by using heat-proof gloves.
- Once the squash is cooked and the flesh is removed from the skin, you can store it in the refrigerator or freezer. Seal it in an airtight container. Refrigerate for up to 7 days or freeze for up to 8 months.
Nutrition Facts
Calories 398kcal (20%)Carbohydrates 95g (32%)Protein 7g (14%)Fat 5g (8%)Saturated Fat 1g (5%)Polyunsaturated Fat 1gMonounsaturated Fat 3gSodium 1190mg (50%)Potassium 3148mg (90%)Fiber 14g (56%)Vitamin A 3329mg (67%)Vitamin C 100mg (121%)Calcium 300mg (30%)Iron 6mg (33%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!