Roasted Acorn Squash
The one-size-fits-all method for cooking acorn and other hardy squashes is to roast them whole. You can avoid the precarious task of cutting them when they’re raw, and the flesh steams to tenderize without drying out while the skin softens enough to eat. Botanically, acorn squash is actually more closely related to zucchini and spaghetti squash than denser, sweeter, richer winter squashes like butternut. Because it’s so mild, once your acorn squash is roasted, load it up with sweet, buttery, cheesy, crunchy, meaty, nutty or spicy accompaniments; or fold it into sautés, salads and so on.
- Serves: 1 person
- 1acorn squash, or other hardy squash
- Extra-virgin olive oil
- Salt and pepper
Step 1Heat the oven to 425 degrees. Prick the squash with a knife in about 5 places. Transfer to a parchment- or foil-lined baking dish or sheet pan and lightly coat with olive oil and salt. Roast, turning halfway through, until a fork slides easily through the flesh, 30 minutes to 1 hour, depending on size of squash. Let cool slightly.
Step 2When cool enough to handle, cut or tear in half and scoop out the seeds. (Roast the seeds for a snack.) Use the squash in any recipe that calls for cooked acorn squash or eat the squash on its own: Break it into 2- to 3-inch pieces, transfer to a platter and season with salt, pepper and a drizzle of olive oil. (The skin is perfectly edible, but you can also easily peel off the skin, if you like. Some bigger squash will have unpleasantly thick skin.)