Acorn Squash Cooking Tips

One of my favorite activities is grocery shopping!

My husband and I shop every week together.  He is always amazed how fast he can get his list done and it’s longer.  You might think we are vegetarians by looking at my cart…but we aren’t.   I get excited just shopping for fruits and veggies!  When I tell people one of my favorite veggies is acorn squash they look at me weird and most likely will say “I’ve never eaten it”.  I grew up with my mother making acorn squash but I l have grown  out of the need to sprinkle it with brown sugar and butter.

Roasted Acorn Squash

1 acorn squash (1 1/4 lbs.), seeded, and cut into 1/2-inch slices (no need to peel)

1 Tbsp. olive oil

salt & pepper

Place sliced squash on a rimmed baking sheet.  Toss with salt, pepper, and Tbsp. olive oil.  Place on middle shelf in oven; roast for a half hour.

Bake it in a preheated 400 F oven for 20-30 minutes.  From what I read in the internet, many resources told me that it would take like 45 min to 1 hour to bake the squash  – But I found that it was done completely within 30 minutes.  I had my timer on for 30 and found it already was baked to perfection. It could also be because of the size of the squash.  Mine was small. When it starts oozing out some of its liquid (when some foodies call as bleeding), you know its done.  My ends were burned , caramelizing, which one of the resource tells is when you know its done completely.  This week I cooked for an hour just to see what would happen.  The squash got a bit darker and the flavor was a bit sweeter.  So it really depends on how firm you want your squash to be.  Don’t throw of the seeds – they are edible and are delicious when roasted! – Juts like pumpkin seeds.

 

Some No-No’s with Acorn Squash

• No peeling. The ridges make it almost impossible to peel. Why go into all that trouble when easier methods are available.  I just read a month ago that you can eat the peel of acorn squash (another things that people I tell shake their heads at.)  I have been making this for years and never knew it…try it, you’ll love it!
• No Boiling. It supposedly spoils flavor and texture. – Adding water while baking will only steam the squash and not bake

How to Buy Acorn Squash

• Found in all major supermarkets. If the squash is shiny and very dark green in color, then you know it’s not ripe yet. It should be a little dull in color ( which you might think is not good enough to buy..but well that’s the one in fact) with some orange coloring on the skin.  The ideal squash will look this way on the outside while the insides will have a dark orange’ish yellow and it wont be overly sweet.

Acorn Squash Cooking Tips

• You’ll need to remove the fibers and seeds form the center of the acorn squash before steaming, broiling or baking.
• Save the acorn squash seeds to toast for snacking just as you would pumpkin seeds.
• Ginger and cinnamon really bring out the flavor of acorn squash.
• Ill say it again…you can eat the peel of acorn squash.  I have been making this for years and never knew it…try it, you’ll love it!

I hope you enjoy my cooking tips today for acorn squash!

Related Articles:

• Warm Winter Kale Salad with Squash (oopsididitvegan.wordpress.com)
• Quinoa and vegetable stuffed Acorn Squash (dominicspoweryoga.com)
• February Recipe: Lentil-Stuffed Acorn Squash (anytimeyoga.wordpress.com)