Halfway through, sprinkle with Parmesan cheese and finish cooking. Scoop the meat of the squash out of the shell, carefully as to not tear the outside.Ĭombine the meat with the onion mixture, bacon, arugula and quinoa (if desired). When finished, place in bowl and set aside. While the squash is baking, saute the onion and garlic until translucent. Bake about an hour or until the meat of the squash is tender. Then, sprinkle cinnamon, nutmeg and cayenne pepper on top. Drizzle the olive oil and honey over the squash and gently rub in. Recipe courtesy of Kindred Spirits at the Inn & Spa at Cedar Falls “I roast them and then peel the insides out, stuff it back in its shell with whatever I put in it, and then it’s basically a twice-baked squash,” Cole explains. But every now and then, she opts for a more unconventional preparation. Sauted Acorn Squash Cut and prep squash as described above, then cut. Bake at 400F for about 1 hour to 1 hour and 15 minutes, until the tops of the squash halves are nicely browned and the squash flesh is very soft and cooked. It would be a great recipe to add to a Thanksgiving or holiday dinner menu alongside classic dishes like mashed potatoes and green bean casserole, but it’s also fantastic with a simple cooked protein any night of the week.Īlternatively, make it a meal on its own! For an easy no-recipe dinner, I serve it with a hearty grain like quinoa or farro, roasted veggies like Brussels sprouts or cauliflower, roasted chickpeas, and drizzles of tahini sauce.During the fall, Abby Cole highlights late harvest gems like acorn squash, cooking them down into familiar soups or roasting them to toss with pasta. Set over boiling water and let steam for about 20 minutes, or until flesh is fork-tender. Put ½ cup of water in the bottom of the pan. Place the acorn squash in a 9x9 casserole dish, cut-side up. Keep your acorn squash seeds so you can roast them for a tasty snack Toss them with some oil and seasoning and bake in the oven at 350F (175C) for 15-20. This baked acorn squash is a delicious fall side dish. Sprinkle with a pinch of brown sugar, cinnamon, and nutmeg. The exact timing will depend on the size and freshness of your squash. Finally, bake! Cook the squash for 25-40 minutes in a 425-degree oven, or until it’s tender and golden brown around the edges.Use your hands to rub in the seasonings before sprinkling the squash with chopped fresh sage and rosemary. Then, season them. Drizzle each half with olive oil and maple syrup and sprinkle it with salt and pepper.I roast my acorn squash cut side up rather than down so that it keeps its bright color and becomes tender, but not mushy, as it cooks. Spread the squash halves on a baking sheet with their flesh sides facing up. Rub the squash cavities and the cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. Cut the acorn squash in half lengthwise and use a spoon to scoop the seeds and stringy flesh out of each half. Scoop the seeds and stringy pulp out of the squash cavity and discard. While the squash cooks for around 30 minutes in the oven, it only requires a few minutes of hands-on prep work:
#Baked acorn squash how to#
My method for how to cook acorn squash is easy. Serve it as an elegant, stress-free Thanksgiving side dish, or make it anytime you’re in the mood for something simple and delicious. Roasted with salt, pepper, herbs, and just a touch of maple, it’s creamy and tender, with a cozy sweet and savory flavor. So let’s make this easy roasted acorn squash! Instead of having my usual stuffed acorn squash on repeat this fall, I’ve been loving how this recipe highlights how flavorful the squash is on its own.
It’s easy for the end of the year to become a rush of gift giving and to feel like every moment has to be perfect, losing sight of the fact that the simple things about the holidays, like spending time with loved ones, are really the best. As the holidays approach, I’ve been thinking more and more about how the best things in life are the simplest.
Today, I’m sharing this maple roasted acorn squash recipe in the spirit of simplicity.
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