Baked Acorn Squash Recipe (2024)

FAQs

Should acorn squash be baked cut side up or down? ›

How to Bake Acorn Squash. Line a large baking sheet with parchment paper. Place the squash halves cut side up on the baking sheet. (Cut side down works too, but I prefer the slightly firmer texture that you get when you roast it cut side up.)

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.

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.

If your squash is too hard to cut, soften it slightly in the oven or microwave before slicing it in half. Option 1: Roast the squash whole. Prick it all over with a fork and bake at 400°F for 10 minutes, or until it's soft enough to slice in two.

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.

If you pick too early, the flesh will not be fully developed and the squash will lack flavor and not be that wonderfully vegetal sweet that is the wonder of butternut, honeynut, delicata, acorn, pumpkin and kabocha, among dozens of other winter squash.

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.

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!).

The one-size-fits-all method for cooking acorn and other hardy squashes is to roast them whole. You can avoid the precarious task of cutting them when they're raw, and the flesh steams to tenderize without drying out while the skin softens enough to eat.

Acorn squash has more carotenoids than any other food. Carotenoids are a powerful antioxidant that help fight inflammation and prevent cell damage.

Is acorn squash OK for kidneys? ›

Kidney-friendly squashes include yellow crookneck, scallop, and spaghetti. Some that should be enjoyed on occasion in half serving sizes (due to their potassium content) include pumpkin, butternut, acorn, hubbard and zucchini.

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!). If you've added oil to the flesh before cooking, it will brown nicely where it's in contact with the sheet pan.

This instruction is typically given when cooking a half ham or a fully cooked ham. Placing the cut side down allows the ham to soak in the glaze or juices, which helps to enhance the flavor and prevent drying out [1][2].

Meanwhile, slice squash in half lengthwise, twisting the squash to open. Use a large spoon to remove and discard the seeds and stringy membranes. Place the squash halves, skin-side up, in the steamer basket; cover and steam until fork-tender, about 20 minutes.