Learn how to roast acorn squash for all of your favorite fall recipes! You can enjoy the squash as is or use it for recipes like stuffed acorn squash.
Cooking squash is super simple, especially when roasting. Our favorite way to roast squash is by slicing it in half and roasting it on a sheet pan. You could also do it in quarters or even slices.
Roasting vegetables and fruit naturally brings out their sweetness. We love to make roasted squash, especially Spaghetti Squash and Roasted Butternut Squash. Let’s show you how to cook acorn squash easily!
How to Roast Acorn Squash
- First you’ll need to slice the acorn squash lengthwise in half and remove the seeds.
- Next lightly brush the rim and inside of the squash with some avocado oil and season with salt or any seasonings you prefer.
- Place the squash cut side down, skin side up on a baking sheet and pierce the backs with a fork about four times per squash.
- Bake for about 40 minutes or until the skin side is soft when pressed.
How to cut Acorn Squash
Squash can be difficult to cut and slippery. Make sure you’re using a sharp and sturdy knife and be cautious while cutting. Use the knife and cut between the ridges and keep pushing down until your cut the squash in half.
If you’re not able to get a good grip on the squash to cut in half you can also trim some of the bottom of the squash off to give yourself a good base and more stability when cutting.
If the squash is too slippery try using a kitchen towel to have more control.
- While it may be tempting to peek at the meaty side of the squash while cooking, do not turn them over. Test for doneness by pressing on the skin side. Leaving the squash in place while cooking will ensure you get a nice, caramelized rim.
A ripe acorn squash should be heavy for its size. You want the skin to be smooth and dull with no soft spots on the squash.
The acorn squash will have orange where it was laying on the ground. You want to pick a squash that is dark green in color.
Yes, you can eat acorn squash skin easily once roasted. Roasted acorn squash makes the skin tender and deliciously edible. Otherwise, the skin is a bit too tough to eat.
If you’re having a tough time cutting it you can microwave the squash for about 3-4 minutes. If it’s hot allow it to cool before cutting.
Yes, don’t toss those seeds! See our recipe for roasted spaghetti squash seeds.
More squash recipes:
- Roasted Butternut Squash Soup
- Stuffed Acorn Squash with Quinoa Cranberry Stuffing
- Butternut Squash Macaroni and Cheese
How to Roast Acorn Squash
- 3 medium acorn squash
- 4 tablespoons avocado oil
- Salt and Pepper
- Start by preheating your oven to 400 degrees F.
- Slice the acorn squash lengthwise in half and remove the seeds.
- Brush the acorn squash inside and out with about 2-3 tablespoons of avocado oil. You can also season with salt and pepper.
- Place the acorn squash cut down on a baking sheet, pierce the backs with a fork about four times per squash
- Bake the squash for about 40-50 minutes or until it’s easily pierced with a fork.
- Do not flip the squash while cooking, you want to ensure a soft and “steamed” acorn squash and flipping will dry it out and roast it.
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