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How to cook acorn squash

by Diane Woods
(TX)

How to Cook Acorn Squash

Acorn squash is one of the easiest winter squash varieties to prepare. It can be served sweet or savory, roasted in the oven, steamed, stuffed, or used in soups and casseroles. Once you learn the basics, you'll find yourself making it all season long.

I first learned how to cook acorn squash by watching my grandma. She often roasted it and then used the cooked squash in soups, pies, and side dishes. The method is simple and produces delicious results every time.

Ingredients

• 1 medium acorn squash
• 1 tablespoon butter
• 1 tablespoon brown sugar (optional)
• 1 tablespoon olive oil (optional)
• Salt and pepper to taste

Oven Roasted Acorn Squash

1. Preheat oven to 400°F.
2. Wash and dry the acorn squash.
3. Cut the squash in half and remove the seeds and stringy pulp.
4. Lightly grease a baking sheet.
5. Place squash halves cut-side down on the baking sheet.
6. Roast for 30 to 45 minutes, depending on size.
7. Check for doneness by inserting a fork. The squash should be tender.
8. Carefully turn the halves over.

Sweet Version

• Add 1 tablespoon butter to each half.
• Sprinkle with brown sugar.
• Add a pinch of cinnamon or nutmeg if desired.
• Broil for 3 to 5 minutes to lightly caramelize the top.

Savory Version

• Drizzle with olive oil.
• Season with salt and pepper.
• Add garlic powder, rosemary, or thyme if desired.
• Serve warm.

Steamed Acorn Squash

Steaming is another easy way to prepare acorn squash and often takes less time than roasting.

1. Wash and cut the squash in half.
2. Remove seeds and pulp.
3. Place squash halves cut-side down in a steamer basket.
4. Steam for 20 to 25 minutes.
5. Test with a fork. When tender, remove from heat.
6. Scoop out the flesh and season as desired.

Steamed squash works especially well as a side dish or mashed vegetable.

Portobello Stuffed Acorn Squash

This hearty stuffed squash recipe turns acorn squash into a complete meal featuring mushrooms, lentils, herbs, and Parmesan cheese.

Ingredients

• 3 acorn squash, halved and seeded
• 3 tablespoons extra virgin olive oil, divided
• 3 to 4 cloves garlic, minced
• 4 ounces pancetta, diced
• 1½ pounds Portobello mushrooms, chopped
• ½ medium yellow onion, sliced
• 1 cup cooked green lentils
• 1½ tablespoons fresh sage, chopped
• ¼ cup dry red wine
• ⅓ cup dates, chopped
• ¼ cup walnuts, chopped
• ¼ cup freshly grated Parmesan cheese
• Salt and pepper to taste
• Non-stick cooking spray

Directions

1. Preheat oven to 400°F and spray a baking dish with non-stick cooking spray.
2. Place squash halves cut-side up in the baking dish.
3. Brush with 1 tablespoon olive oil and season with salt and pepper.
4. Roast for 40 minutes or until fork tender.
5. Meanwhile, heat remaining olive oil in a skillet over medium heat.
6. Add garlic and pancetta and cook 2 to 3 minutes.
7. Add mushrooms and cook until lightly browned.
8. Add onions and continue cooking 3 to 4 minutes.
9. Stir in lentils, sage, and red wine.
10. Cook until mixture thickens, about 8 to 10 minutes.
11. Remove from heat and stir in dates and walnuts.
12. Season with salt and pepper.
13. Fill roasted squash halves with the mushroom mixture.
14. Sprinkle with Parmesan cheese.
15. Return to the oven for 5 to 10 minutes until heated through and cheese begins to melt.
16. Serve warm.

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