Roasted Acorn Squash Recipe (2024)

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Cooking Notes

warrenS

I microwave the whole squash (with fork piercings) 2-3 minutes, THEN slice the rings.

Jay

This is simple to make and quite good. I thought cooking time and temperature were perfect. Not exactly bursting with flavor though. Next time I'm going to try either of the following: cinnamon or perhaps paprika instead of pepper, or as written with additional splash of lemon juice or balsamic.

Foodgal

Delicious! I used molasses instead of honey for the vegans coming to Thanksgiving dinner. Tip - microwave the squash for 2 minutes first and they’ll cut much easier. I cut the squash in half then sliced to make half rings. Put it in a plastic bag then poured in the glaze, massage to coat. Easy!

Phil B

I zapped it in the microwave for 5 minutes after slicing it, to soften the squash up. And I put a pan of water in the oven to keep the air moist and used a basting brush to coat the squash. The amount of dressing in the recipe is just adequate.

Brian OConnor

1. - This was delicious, my guests loved it.

2. - But I ended up dicing the squash, partly to speed up the roasting by having smaller pieces, but mostly because I mangled the cutting process. I guess my interpretation of "crosswise" was wrong.

3. Here's a video that show's how it's SUPPOSED to go:
http://www.marthastewart.com/994262/glazed-acorn-squash-rings

Amy K.

I found it easier said than done! Cutting the squash was difficult, and then "tossing" it. I wound up spreading the delicious mixture all over the squash rings with my fingers! In the oven now, can't wait to try it!

Sara

This was great! I baked the squash for twice as long, though. I also followed another's suggestion and added a quarter teaspoon of cinnamon to the entire dish.

Kitchen Witch

Made with maple instead of honey for fall awesomeness! Cooked for an extra ten min and didn’t regret it.

אבי Avi

Absolutely delicious and leftovers even better. Topped with toasted pistachios after cooking for nuttiness. Thanks again Ms Parker-Pope!

MaryO

This was delicious. I took the advice of other reviewers and added cinnamon to the "glaze". I mixed the glaze in a bowl and spread it on the squash with a pastry brush. I added 5 minutes to the cooking time.

valerie

really good. Added cardamom to the honey/oil wash. Also micro’d first to soften, but ended up cutting wedges instead of slices. Super good.

mairedodd

really nice - added some fresh grated ginger and a pinch of 5 spice. cooking time was just right.

Food finder

Made with maple syrup in stead of honey. Added cinnamon. Very good. Nice change of pace.

J

Simple and delicious!

Bellaverdi

Superb!! ….and easy!!!I did read notes ahead, and was glad I did. I preheated each piece 2 minutes for ease in cutting.I added a dash of cayenne to oil mix, and heated all in glass measure for 30 minutes. This allowed for a more viscous product for mixing with squash slices. I baked at 400 degrees and everything was perfect.

Hannah

I ended up increasing the temperature to 400 degrees to give it a more golden edge. Make sure all the pieces are touching the pan or they won’t cook as well (probably obvious to some people but not others). I also added about 8 minutes but if I had started out at 400 degrees I probably wouldn’t have had to do that. Very tasty though.

Billy E

Try using hot honey.

Margit

I substitute a tablespoon of chili-infused honey (Carolina reaper in this case) for one of the tablespoons of regular honey. That half and half blend gives a bit of warmth that's delicious.

Darnelle Nelson

I used many of the suggestions in the notes to great advantage. This dish was delicious!- microwaved each squash for 3 minutes to make cutting easier- added red pepper flakes instead of black pepper- substituted maple syrup for the honey- put the squash rings in a large plastic bag and poured in the syrup/oil mixture to coat- I doubled the syrup/oil mixture and it wasn’t too much. I was hoping for leftovers, but no such luck. It was gobbled up.

sarah

Was good!

Irie

Warming the honey/oil/seasoning mixture by setting the Mason jar in a bowl of just-boiled water for a minute makes it easy to pour and toss with the squash

Blair

Wanna get fancy? (For me the answer is always yes) I added a dash more salt ( I used coarse sea salt) and extra squirt of honey, 2 tsp fresh finely chopped oregano, 1 tsp garam masala and a bit of garlic powder. Holy moly. I can't stop eating it!!

Pam from NJ

Added Dijon mustard and rosemary. Liked it very much, nice presentation

KtSaurus

Skipped the honey to make it more friendly to my blood sugar needs and subbed a splash of balsamic. Was a nice, quick savory squash!

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Roasted Acorn Squash Recipe (2024)

FAQs

How long does it take to bake acorn squash at 350 degrees? ›

Preheat the oven to 350 degrees F (175 degrees C). Place squash in a shallow baking pan, cut-side down. Bake in preheated oven until tender, about 30 minutes.

Can you eat the skin of roasted acorn squash? ›

Next time you roast a squash like acorn, butternut or honeynut, try leaving the skins on and give them a nibble. Be sure to scrub the skin well, Joyce recommends, to remove any dirt or debris. The pleasantly chewy texture may just surprise you, plus you can never go wrong with more fiber.

How do you cook Ina Garten acorn squash? ›

Place 1/2 tablespoon butter and ½ tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40-60 minutes, depending on the size of the squash, until tender when pierced with a small knife.

Is there a difference between roasting and baking squash? ›

Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.

Do you cut acorn squash side up or down? ›

After the acorn squash is cut in half and scooped to remove the seeds, it can be cut into wedges or roasted or baked cut-side down. Roasting cut-side down allows for the subtle caramelization of the flesh and it's just divine.

Do you leave skin on squash when roasting? ›

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

Is roasted acorn squash good for you? ›

This squash has a lot of antioxidants, which can boost your immunity and help your body to fight off certain diseases. Acorn squash contains antioxidants like vitamin C that help strengthen bones and blood vessels. It also has vitamin A, which helps improve the health of your lungs, heart and other vital organs.

Which squash is the healthiest? ›

1. Butternut Squash. One of the most popular varieties of squash, it can be use in so many ways. It's one of the most rich in Vitamin A, boasting about 100% of the recommended daily value per cup, in the antioxidant form of beta-carotene.

Is acorn squash a good carb? ›

Acorn squash is a highly nutritious carb choice. It's rich in many vitamins and minerals that promote your health in various ways. The bright orange flesh of acorn squash is packed with vitamin C, provitamin A, B vitamins, potassium, magnesium, iron, and manganese, all of which are critical for health.

Does acorn squash need to be peeled before cooking? ›

Good news: you don't need to peel acorn squash. Its hard, grooved skin softens significantly as it cooks, and it's edible, too. If you do want to remove the skin, wait until after you cook it, at which point it will peel right off.

Is it better to roast squash face up or down? ›

Is it better to roast butternut squash face up or down? I personally prefer to roast my butternut squash with the cut-side-up. In my opinion, roasting it cut-side-up allows for the butternut squash to caramelize, rather than just steam and cook.

Why is my roasted squash dry? ›

Most squashes are at their "driest" immediately after harvest... not in terms of their moisture content, but in their cooked consistency. At this point (provided the squash was fully ripe) the starch content is very high, and the cooked texture will resemble mashed potatoes.

Why cook squash cut side down? ›

Putting it cut-side down creates a sort-of steam chamber for the flesh, helping it cook faster and retain moisture (no dried out squash here!).

What is the lowest temperature for acorn squash? ›

Like most plants in the Cucurbita family, they cannot handle even a light frost (which occurs at 32 degrees Fahrenheit). Acorn squash seedlings will need to be transplanted out 1-2 weeks after the last frost when soil temperatures are consistently at least 60 degrees Fahrenheit.

What temperature do you cook squash in the oven? ›

Transfer the baking sheet to a 400° oven and bake for 30-35 minutes, until the squash is tender and golden brown. Then, enjoy!

What temperature does acorn squash grow in? ›

When growing acorn squash, plant five or six seeds per hill, but wait until the soil temperature rises to 60 F. (15 C.) and all danger of frost is past since the seeds need warmth to germinate and the plants are extremely frost tender. These vines prefer temperatures between 70 and 90 F.

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