How To Cook Acorn Squash
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
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Servings
1 squash
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Calories
398 kcal
-
Course
Side Dish, Main Course
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Cuisine
American
How To Cook Acorn Squash
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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.
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Ingredients
- 1 acorn squash 1 ½ - 2 pounds
- 1 teaspoon olive oil
- ½ teaspoon salt
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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.
- 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 Information
Show Details
Calories
398kcal
(20%)
Carbohydrates
95g
(32%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
1190mg
(50%)
Potassium
3148mg
(90%)
Fiber
14g
(56%)
Vitamin A
3329mg
(67%)
Vitamin C
100mg
(111%)
Calcium
300mg
(30%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 1squash
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 95g | 32% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1190mg | 50% |
| Potassium | 3148mg | 67% |
| Fiber | 14g | 56% |
| Vitamin A | 3329mg | 67% |
| Vitamin C | 100mg | 111% |
| Calcium | 300mg | 30% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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