How To: Cook Acorn Squash

Every time I go to post a how to, I have to remind myself: someone, somewhere, truly doesn’t know how to cook this/do this/how long to roast this.

It may seem redundant to a lot of people reading this blog, but we all had to learn somehow.

So every time I go over a basic recipe or kitchen task, I am going to try and post it more. I know there are a few university kids reading my blog (other than the obvious ones I work with) and projects such as Kick the KD reminded me that there are so many people learning still, so many younger adults yearning for more knowledge in the kitchen. And hey, I can’t count the times I google things myself, but that’s just old age and a lack of memory kicking in.

One of the participants of Kick the KD, Ellen, actually has ME as their food blogger to read, how exciting is that!

So I guess I have to live up to the expectation that I know how to cook.  Eeep.

So the other night I made acorn squash.

It doesn’t get easier than this, cheaper, or a better way to sneak in a large serving of vegetables. The total cost at Superstore was about $1.45 a squash, each one serving two people.  Two! If my math serves me correctly, that makes each serving  about 73 cents. A very hearty serving, I might add.

You hear that, university kids? Seventy three cents. Split with a roomie.

You also need nothing but a little butter, salt and brown sugar if you want. Mike decided he liked his plain with butter and salt rather than brown sugar.

No one needs to guess which one my sweet tooth prefers.

Or my son. He ate two halves by himself, since my brother “doesn’t like squash”.

 

Ingredients Needed:

1 acorn squash per 2 people
1 tbsp butter per squash
1/2 tbsp brown sugar per squash
salt
pepper

Kick the tires and light the fires to 350 degrees.

Using a nice sharp knive, cleave those squash in half.

I totally just used the word cleave.

Awesome.

Clean out the seeds and stringy bits, so that it’s beautifully clean, like this.

 

Place cut side down on a baking sheet lined with tinfoil, then add enough water so that it slightly covers the sides of the squash. You can also cook these facing up, but I find this way you end up with amazingly soft squash that hasn’t dried out in places or burnt in others. It cooks them uniformly.

 

 

Bake at 350 for 35-40 minutes, until they are soft. Remove them baking sheet from the oven and place on top of the stove. Turn on the broiler in your oven.

Take your butter and place in the center of each.

 

If you are going for sweet, add the brown sugar. Sprinkle with salt.

 

Return to the oven and broil for about 5 minutes, melting the butter/sugar, browning the edges slightly and you end up with this:

a lovely, soft bowl of squash with a pool of sugary butter that you can eat with a spoon.

Almost as good as dessert and you get about 2 servings of vegetables in.

How To: Cook Acorn Squash
 
Prep time
Cook time
Total time
 
How to make acorn squash.
Author:
Recipe type: side dishes, vegetables,
Serves: 2
Ingredients
  • 1 acorn squash per 2 people
  • 1 tbsp butter per squash
  • ½ tbsp brown sugar per squash
  • salt
  • pepper
Instructions
  1. Kick the tires and light the fires to 350 degrees.
  2. Using a nice sharp knive, cleave those squash in half.
  3. Clean out the seeds and stringy bits, so that it’s beautifully clean.
  4. Place cut side down on a baking sheet lined with tinfoil, then add enough water so that it slightly covers the sides of the squash. You can also cook these facing up, but I find this way you end up with amazingly soft squash that hasn’t dried out in places or burnt in others. It cooks them uniformly.
  5. Bake at 350 for 35-40 minutes, until they are soft. Remove them baking sheet from the oven and place on top of the stove. Turn on the broiler in your oven.
  6. Take your butter and place in the center of each.
  7. If you are going for sweet, add the brown sugar. Sprinkle with salt.
  8. Return to the oven and broil for about 5 minutes, melting the butter/sugar, browning the edges slightly and you end up with this:
  9. a lovely, soft bowl of squash with a pool of sugary butter that you can eat with a spoon.
  10. Almost as good as dessert and you get about 2 servings of vegetables in.

 

18 comments
ANE
ANE

Thanks for the info, I'm  married 58 yes and never cooked an acorn squash .Someone dropped one off so here I go .  Never too old or late to try something new. Will check on you again.

Amadea
Amadea

Thanks for this recipe. Here's another one .... I like to cut them sideways, instead of stem to stern. That way you get a beautiful flower-like presentation. My Dad's Pennsylvania Dutch recipe calls for cooking them upright, having filled the middle with a sprinkling of salt and pepper, a small dab of butter, and then topping up with real cream. Bake for 45 minutes. When you serve, put it on a small plate that can fit beside the dinner plate, and you can dip forkfuls of squash in the cream mixture for added YUMMY.

MrsTaylor
MrsTaylor

I'm using this recipe right now! Acorn squash is in the oven with 4 minutes left and I can't wait to try it! I'm a newly wed 24 year-old so anything easy, cheap, and simple is my kind of recipe! (which is why I chose this recipe over the other ones online) Thank you!

SteveMancini
SteveMancini

Im liking the

``Kick the tires and light the fires`` quote, hilarious!

Recipes good too.   Cheers 

MelanieJohanna
MelanieJohanna

You can also use maple syrup instead of brown sugar!

Sofia
Sofia

Thank you for the helpful post. I consider myself an average baker but there are so many basic things I still need to learn!


Melissa
Melissa

I am new to cooking, and have always walked by acorn squash at the store and been curious. I finally decided to look up how to cook them and came across your site! Thank you for posting "the easy" recipes that many others don't bother with. Newbs thank you! I will try cooking one tonight :)

Karlynn Johnston
Karlynn Johnston

So good to hear! I love comments like these, they make my day Kelly!

Kelly
Kelly

I had never cooked nor eaten acorn squash before but bought them at the market b/c they were cheap! I googled and found this recipe and made it for my family exactly as you've described and it was outstanding!! I am so excited to make it again! Thank you for your 'back to basics' instructions! There ARE people out there who have never done these things! Thank you!

Julie
Julie

Thank you so much! My first success with acorn squash after 2 previous fails! I needed acorn squash purée today, so I followed your baking instructions exactly except for the broiling step. I scooped out the inside easily after cooking. When I knew I had enough, I scooped out the rest and ate it straight up! I didn't think there was any chance of it being tasty without seasoning. I will be saving this and making the full recipe for friends.

Eli
Eli

Very delicious! We made this recipe tonight. Great idea to add the water to the baking sheet. For an extra dose of delicious, add a little real maple syrup into the mix. You won't regret it.

Karlynn
Karlynn

Maybe when you don't cut the squash in half already one might pierce holes in it, but piercing it just lets MORE moisture out, we're trying to keep it in, with the pan of water. This cooks up perfectly.

bakeyb
bakeyb

Most people pierce the body of the squash first.

sugarnflowers
sugarnflowers

@bakeyb, that I believe is done if the squash is whole to let steam escape. If they are 'cleaved' it is not necessary....and would lead to your fabulous squash bowl leaking.