To bake acorn squash, start by using a sharp knife and cut the squash lengthwise from the stem to the base. Remove the seeds and the stringy pulp with a spoon.
Place the squash halves in a baking dish and brush with olive oil, avocado oil or butter. Sprinkle with sea salt if desired.
Bake at 400 for 30 mins. (Please note: cooking times may vary based on the size of the squash).
Remove from the oven. Flesh should be tender and easy to pierce when baking is complete. Drain the water from your baking dish. Your squash is now ready for your recipe.
Additional cooking techniques:
- Steamed: Peel and cut into cubes. Place squash in a steam basket in the steamer and steam until squash is tender. Based on the size of the cubes, the steaming process can take 20 mins.
- Boiled: Peel and cut into cubes. Place cut cubes in a saucepan and cover with water. Cover the pot and bring to a boil. Reduce heat and simmer until squash is tender. Cooking time will be based on the thickness of the cubes, approximately 5 to 10 min
- Purchase squash that is clean, heavy and hard. Cracked, decaying or soft squash should be avoided.
- Acorn squash has a short storage life and should be used within 10 to 15 weeks.
- Most winter squash can usually be stored for up to 6 months.
- Acorn and winter squash can be stored in a cool, dry location (50° to 55°) with low humidity.
- Cooked squash can be refrigerated for 1 week or frozen for later use.
Baked, cooked acorn squash without salt