Wanna try acorn squash roasted? Squash is one of those ingredients that doesn't require much preparation to taste nice.
Roasting, because it has a natural sweetness, is the ideal way for me because it amplifies and caramelises the sweetness and aromas that are already present.
Squash comes in a variety of shapes and sizes, each one distinct in its own way. However, because of its flavour and thick flesh, the acorn variety is one of my faves. It reminds me of kabocha or regular pumpkin rather than delicata or butternut.
Give acorn squash a try if you've had your fill of other squash kinds this fall.
What's Great About This Recipe?
- While you can always roast a squash whole, I always think it's worth the extra effort to cut it up since it maximises surface area for browning and caramelisation. Roasted Butternut Squash Cubes substantially boost flavour by adding so much caramelisation, which is part of what makes my Butternut Squash Soup so wonderful. Browning is a beautiful thing!
- We'll brush the slices with simple spiced maple butter, which will enhance the flavour while also providing a faint sticky glazed finish.
- Customise it to your liking — You're free to play around with the flavour profile here or simply roast it in slices with oil and salt. The cooking procedure is particularly important here to get the most out of the already there taste.
- Preps in under 10 minutes - I'll teach you how to swiftly and safely trim and slice the pieces. It's crucial to cut on level surfaces.
How to Cook Acorn Squash
Baked acorn squash is always a hit at our Thanksgiving dinner. They're very simple to make! The hardest part is cutting the squash in half—you need a sharp solid knife and a strong, steady hand.
Then it's only a matter of scooping out the seeds, scoring the inside, dotting with butter and brown sugar or maple syrup, and baking. Finally, cut them into wedges or keep them whole and scoop out the flesh with a spoon to consume.
Checkout: Patron Tequila Recipes
What to Look for When Buying Acorn Squash
Winter squashes are acorn squashes. When shopping for them, look for squash that is substantial and free of blemishes and mould. There should be no soft parts, and they should be pretty firm. They should be dark green with a yellow or orange area on the ground before being picked.
The whole acorn squash, like other winter squash, stores well in the cold months if kept cool and dry; they'll last a month or more.
Iron, vitamin A (from all that beta-carotene-rich orange flesh! ), vitamin C, and riboflavin are all abundant in them.
Acorn Squash Cutting Techniques
Acorn squashes, like most winter squashes, are bulky and difficult to cut. However, here are some pointers to get you started:
- Squash stabilisation: Knife skills 101, right? Check to see if the object you're cutting is stable on the table. If the stem is short, prop the squash up with the stem end down for the most stable position. Lay the squash on its side and roll it until you find the best stable position for it if the stem is too long and difficult to remove.
- Use a sharp, hefty chef's knife: A sharp knife will make cutting the squash much easier; a dull one will likely slip while cutting. To cut through the squash, use a sturdy chef's knife with enough heaviness and length.
- Have you got a rubber mallet handy? If the knife becomes stuck, tapping it with one hand can help it pass.
- If you have a microwave, zap the squash for one minute (each) before chopping it. This will somewhat soften the peel and flesh, making it easier to cut through.
Also Read: Authentic Coquitos Receta(Recipe)
RECIPE: Acorn Squash Roasted with Brown Sugar and Butter
TIME TO PREPARE: 10 MINUTES
TIME TO COOK: 75 MINUTES
TIME TO COMPLETE: 85 MINUTES
VALUE FOR MONEY: 2–4 SERVINGS
- One squash (acorn)
- One tablespoon unsalted butter
- brown sugar (two teaspoons)
- maple syrup (two teaspoons)
- a pinch of kosher salt
Preheat the oven
Preheat the oven to 400 degrees Fahrenheit.
Prep the squash:
To make it simpler to cut the squash, microwave it for a minute on each side if you have a microwave. Then, as best you can, stabilise the squash on a cutting board, stem end down if possible, otherwise on the side. Next, carefully chop the acorn squash in half from tip to stem with a sharp, sturdy chef's knife. If you cut the squash on its side, it will rock back and forth, so be careful when cutting it.
- Scrape out the seeds and stringy things inside each squash half with a sturdy metal spoon until the inside is smooth.
- Score the insides of the acorn squash halves in a cross-hatch pattern using a sharp paring knife, about a half-inch deep incisions.
- In a roasting pan, place the squash halves cut side up. Pour 1/4 inch of water into the pan's bottom to prevent the squash from burning or drying out in the oven.
Add the butter, salt, brown sugar, and maple syrup:
In each half, rub 1/2 tablespoon butter into the insides. If using unsalted butter, season with a pinch of salt.
One tablespoon brown sugar crumbled in the centre of each half, one teaspoon of maple syrup drizzled.
Bake for 1 hour to 1 hour and 15 minutes at 400°F, or until the squash halves' tops are well browned, and the squash flesh is extremely soft and cooked through.
It's difficult to overcook squash; the more caramelisation, the better. So make sure it's not overcooked.
Remove from the oven, allow to cool slightly before serving:
Remove the squash halves from the oven once they are done. Any buttery sugar sauce that the squash hasn’t absorbed should be spooned over the exposed portions. Again, allow to cool slightly before serving.
You may try multiple seasonings to enhance the flavour as per your taste.
- Servings: 2 to 4
- Amount per serving
- Calories 94
- Total Fat 3g 4%
- Saturated Fat 2g 9%
- Cholesterol 8mg 3%
- Sodium 66mg 3%
- Total Carbohydrate 17g 6%
- Dietary Fiber 3g 10%
- Total Sugars 8g
- Protein 1g
- Vitamin C 11mg 54%
- Calcium 41mg 3%
- Iron 1mg 4%
- Potassium 319mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
*The ones I use usually weigh 1.5 pounds each.
** Other fats, such as coconut oil or olive oil, can be used.
- Skin: The skin of acorn squash can be eaten. If you don't want to eat the skin, however, I find it faster to scrape it off right before eating than to try to peel the acorn squash before baking.
- Leftovers: Refrigerate for up to 5 days in an airtight container.
- Freezing: Although the texture will be compromised, leftovers can be stored in an airtight container for up to two months.