Acorn squash was the squash I remember eating as a kid. My mom would cut it in half, scoop out the seeds, add margarine (these were the 80s) and brown sugar, and bake the halves in the oven and serve the family a side dish for dinner. Easy right?
I guess it isn’t bad. It’s sweet and tender. We ate our vegetables, and everyone was happy.
But that isn’t the best way to cook acorn squash. Here are the reasons why you should give it another chance and how to do it right.
Harvesting and Storage
As a member of the winter squash family of vegetables, the thicker skin of an acorn squash allows it to keep on the counter or your supermarket fall vegetable display without spoiling for several weeks. But just because it doesn’t rot, doesn’t mean that it isn’t getting old.
Acorn is not as pretty as the brightly colored pumpkins and not as meaty as butternut squash, but butternuts and pumpkins sweeten as they cure after harvest. They are better suited for extended storage. Each of the winter squash varieties has an optimized curing and storing condition.
Eat an acorn squash within a few weeks of picking. Don’t save them for Thanksgiving. You want to eat them now.
Size and Shape
Acorn squash is smaller and more approachable than its larger cousins. If you are intimidated to cut into a hard squash, an acorn is much easier than the others.
Also, one large-sized acorn squash is the perfect amount for a small family. Maybe two if you have good squash eaters.
Filling the Boat
I know that when you open up an acorn squash, it will look like a vessel to fill with lots of great things, then bake it off to have a pretty stuffed vegetable. And you can, but I want you to avoid this if at all possible.
When you cook the squash as a boat, the moisture sits at the bottom. And without its own bilge pump, you don’t allow the squash to show you its dry and fluffy texture. The boat will make the flesh wet, and emphasize the stringiness.
Texture and Sweetness
Yes, the texture of acorn squash is dry, creamy, and fluffy. When cooked right, it’s like a perfectly baked russet potato. And I would say it’s easier to cook it than that potato.
Acorn, along with delicata squash, has thinner skin that you can eat. But the texture is better when cut into slices before roasting.
The skin is another reason to avoid stuffing the squash boat. When you bake the halves, you will instinctively eat the squash flesh out of the shell. The shell isn’t appetizing on its own. It will seem like you are eating the hull of that wooden boat.
By cutting the squash into slices, each bite of the squash gives you just the right amount of texture from the skin to make it interesting.
Roast the Seeds
Half the reason I eat a winter squash is so that I can eat the seeds. They are the snack food packed inside.
Most people know you can eat pumpkin seeds, but you can eat the seeds from all winter squash. Save and roast the seeds.
The easier way to roast the seeds is at 275 °F for about 2 hours. This way, you don’t have to worry about burning them and the outer husk as more time to cook and crisp up.
Because I have little patience, I don’t usually do this. I cook the seeds alongside the squash.
You can cook the seeds at a hotter temperature, but they will burn if you don’t keep an eye on them.
I roasted the seeds from this squash while cooking the squash at 425 °F in about 10 minutes. I needed to stop and stir them around twice during those 12 minutes. So I gave myself some extra work. And I would say that they aren’t perfect. But they are very good. And if your family doesn’t get to the kitchen fast enough, they will probably miss out.
My special note about cleaning the seeds
If you have never done this before you will find that you can’t get all of the flesh off the seeds without some intricate detailed work. The seeds are slimy and gross and stuck together with their little strings. I always loved the seeds and did the work anyways, but one day, I just cooked the seeds with a minimal amount of cleaning. And guess what?
When you roast the seeds, all of the strings cook too. And you won’t notice them unless you are really looking. All you will see is a salty snack with protein and fiber. Don’t worry about washing off all of the flesh
Let’s Eat
Acorn squash is dry and fluffy. Its mild flavor could use a little boost when serving.
When taste-testing the recipe, I ate it like a roasted potato wedge and thought about dipping the pieces in ketchup.
Let’s pass on the ketchup and make something else. I was thinking red chimichurri, but it’s a little too bold for the subtle squash. I like simple, so I made what I’m calling a roasted red pepper sauce.
Roasted Red Pepper Sauce
- 1 garlic clove, minced
- 1 small hot red pepper, minced (I used a red jalapeño)
- 1 roasted red bell pepper, minced (one from the jar is fine)
- 1 tablespoon lemon juice
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
Combine everything and stir.
Cooking the Squash
Preheat the oven to 425 °F.
Place your acorn squash on the cutting board. Roll it around and try to find a spot where two of the ridges have some stability (so it doesn’t want to roll as much). Using your largest and sharpest knife, slice the acorn squash in half, from stem to tip. Scoop out the seeds, reserve them in a small bowl. Place the flat cut side down on the cutting board. Cut the half into slices about ½ inch thick.
Season with salt and pepper, rub with olive oil and place the slices in a single layer on a parchment-lined baking sheet. Cook the squash in the oven for 30-35 minutes.
Remove from the oven and serve with the chimichurri sauce and eat.
You don’t have to choose a favorite.
When choosing a winter squash, you don’t need to have a favorite. They are like your children. They are all different, and you love them for what they are. Avoid the squash boat and enjoy the texture and flavor of acorn squash.