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.)

Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.

Acorn squash is nutrient dense and definitely worth eating more of! Acorn contains less beta-carotene than butternut, but similar amounts of folate + vitamin C.

Try serving this roasted squash recipe with salmon or other fish. Or, roasted chicken, pork chops, grilled steak, or even as a vegetarian main dish with other foods.

Gather the ingredients and preheat the oven to 350 degrees F (175 degrees C). Place squash, cut-sides down, in a 9x13-inch baking dish. Pour 2 cups water into the dish around the squash halves. Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours, adding more water as needed.

“It's definitely OK to eat squash skin,” Rayna Joyce, vegetable production manager at Bread and Butter Farm in Shelburne, Vermont, told me. “Some (winter) squash have really delicate skins and they become tender when cooked. You can bake them and eat the whole thing.”

Hubbard Squash

Its dry flesh is fine-grained, orange, and sweet, and it's best baked or boiled. The thick skin on a hubbard squash can be extremely hard and difficult to peel; on the plus side, that means it can keep for a very long time (up to eight months), and makes it well suited to stuffing and baking.

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 a carb or vegetable? ›

Acorn squash is a starchy vegetable, meaning it's higher in carbs than non starchy ones, like broccoli and spinach. If you're watching your carbs, limit acorn squash to one cup or about 25% of your plate.

1. Butternut Squash. One of the most popular varieties of squash, it can be use in so many ways. It's one of the most rich in Vitamin A, boasting about 100% of the recommended daily value per cup, in the antioxidant form of beta-carotene.

Acorn squash is packed with both soluble and insoluble fiber. Though they have different functions in your body, both play important roles in digestive health. Insoluble fiber adds bulk to your stools while soluble fiber softens them, preventing constipation and supporting regular bowel movements ( 13 ).

Zinnia flowers and marigolds grow alongside squash plants in this home garden. Planting a variety of flowers alongside squash invites pollinators as well as other beneficial insects to help out in your garden. Zinnia flowers and marigolds grow alongside squash plants in this home garden.

Storage life varies by squash type. Acorn squash stores the shortest amount of time: 4 weeks. Spaghetti stores four to five weeks; Buttercup, 13 weeks; Butternut, up to six months; Blue Hubbard, six to seven months.

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!).

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].