Roasted Acorn Squash Recipe (2024)

I prick it with a fork in several places, put it on a paper towel in the microwave on high for 5 minutes - then it's soft enough to cut into whatever shape you want.

I just baked some last night, (slicing in half), and using a generous dash of Sea Salt and coconut oil. The oil makes the squash even more creamy and the salt balances the sweetness. After baking, I stuffed each half with wild rice that I cooked separately and fresh toasted pecans that I did a quick roast with in the microwave. Delicious. Perfect vegetarian option or side dish. Mushrooms would be a good addition as well.

Why salt it and coat it with olive oil? Is that only if you're going to eat the skin?

Years ago, there was a sticker recipe on a squash I bought, and I have followed it ever since. I usually pierce it with a fork and zap it whole in the microwave for 10 minutes (for a large one) or 5-8 for small. If I want more of a roasted in the oven taste, I can finish the cut squash in the oven or air fryer for 5 minutes. This works for butternut, spaghetti, or other winter squashes. If the cooking time turns you off baking squash, try this method. And yes, the skin is edible.

If you microwave the whole squash for about a minute, it softens just enough to make it easy to cut in half. (Or peel, if that's what you want.)I prefer to halve my squahes, remove the seeds, rub the insides lightly with oil, dust with cinnamon and roast. Much better caramelization of the squash. Yum.

I cook my acorn squash for 5 minutes in the microwave as a commenter stated. I then cut it in half, scrape out the filling and put a mixture of brown sugar and dark rum in the center and put back in the microwave until the squash is cooked through. I also have used the juice from canned peaches with cinnamon and nutmeg. Fillings are limited only by your imagination and what you have in your refrigerator or pantry.

yes, I always roast butternut before making soup. Much easier than peeling.

I bake a small squash with this method and then eat like a baked potato- salt and pepper, butter and or sour cream. Just delio

My favorite acorn squash recipe passed down from my Mom: Cut squash in half and scoop out seeds. Fill each half with chopped apple and dots of butter. Sprinkle brown sugar around the rims of the squash. Place in a small casserole dish, add an inch of boiling water. Cover with foil and bake at 400 for 30 mins., uncover and bake for another 30 or so.

You can do the same thing in the microwave in just a few minutes!@

I used this method to roast a kabocha squash, but I must have roasted it for too long (1 hour 15 minutes for a 3-pound squash) because it still came out dry--next time I will braise the squash in olive oil using Ali's braising method for broccoli rabe.

Wow--super easy. It's vital to add the flavorings before serving, but this was SO much easier than cutting raw, scooping seeds, etc. Thank you for this amazing workaround!

I made part of this with half the squash and part with a cut-off piece. the cut-off piece ended up a lot more crispy and tasty. the larger piece was kinda internally steamed and mushy. I think it's better to cut up the squash into a few slices and rub with butter or olive oil before roasting at 425F.

Much as I appreciate the ease of this recipe and all of Ali Slagle's recipes as well as how handily a small acorn squash serves one, the flesh of acorn squash seems unfortunately grainy compared to other squashes--maybe I needed to roast it for a full hour rather than 45 minutes, but unfortunately, I doubt an hour would make the flesh less mealy and grainy. Maybe it's supermarket squashes, or maybe I kept them for too long and should have eaten them while they were fresher.

This recipe is such an easy weeknight dinner--I served it with tahini butter, and it was delcious.

A fork was able to pierce the flesh in 30 minutes, but in hindsight, I should have let the squash roast for 45 minutes or perhaps even the full hour.

This recipe was ridiculously simple to make, which I deeply appreciate because I have multiple sclerosis. It took only a half-hour to roast in my toaster oven. I was going to eat it with farro but forgot to make some, so I ate with chickpeas instead, and next time, I'm going to make the braised chickpeas from her cookbook. Topped with the brown-butter vinaigrette from her recipe. I absolutely love both Ali Slagle and her recipes: she's sweet and modest and doesn't cop Alison Roman's attitude.

Easier and faster is put 1/2 squash in small bowl cut side up.Put butter or olive oil in the hole left by scooping out the seeds.Cover in plastic wrap.Cook using the potato setting on your microwave.

Using the air fryer to bake acorn squash has been a game changer. It’s faster than conventional oven, and caramelizes at the same time. I add honey to the salt and oil to boost sweetness.

Boo...the seeds are really difficult to get out in the end and they're hot and you end up throwing away too much surrounding squash getting the darn seeds out...I'll go back to the old cut in half/scoop out seeds/roast method...

Chris Kimball (of Milk Street) makes a dressing with browned butter, orange juice and zest that's quite good on roasted acorn, or any other winter squash, for that matter.

For the final 20 minutes of roasting the squash, I added chick peas dressed lightly with olive oil, salt and pepper to the pan. After cooling for a few minutes, tore/cut squash in half, scooped out seeds (for later roasting) and added some crumbled feta and a dollop of harissa paste. Great with the chick peas. A nice veggie meal for 1-2, depending on size of squash.

This can easily be done in an air fryer, preheat for 5 mins at 390, then air fry for 20 mins at 400.

My mom used to make this all the time when I was a kid. She would sprinkle it with brown sugar and dollops of butter. Delicious!

I do the same with whole pumpkins- roast until it slumps in on itself. So good for soup or pie!