This is such an easy and delicious way to cook acorn squash, not to mention it’s packed with beta carotene. I bake mine in the oven whole and then cut it open and scrape out seeds. It’s such an easier way to cook acorn squash.
What is an acorn squash
The acorn squash is a variety of the squash species Cucurbita pepo, which also includes pumpkins and zucchini. It’s a winter squash, meaning that you typically eat it in the winter when the fruit is fully mature.
The acorn squash generally has an acorn-like shape and is typically dark green.–LiveStrong
Have you ever tried to cut a large raw squash of any type and found that it can be quite tough and difficult?
That’s what I kept running into before deciding that baking the whole thing first made for a much easier experience.
How to cook acorn squash whole
Preheat oven to 400 degrees.
Poke 5-7 holes in squash.
Line a baking pan with parchment paper (because I’m too lazy to wash the pan afterward).
Place whole acorn squash in the oven and bake approximately 30-40 minutes.
Once cooked allow to cool.
Slice squash in half and use a spoon to scrape out seeds and strings.
Drizzle with maple syrup, and sprinkle with salt and cinnamon. Serve warm.
Ease of cutting and scraping seeds
Once baked and soft, it is much easier to slice and clean out the seeds of a large squash with a spoon. Simply scoop them out of the now soft flesh. So much easier!
I personally do not eat the skin of the squash, because it has an egg-shell texture even when it’s cooked well. It is just not good, in my opinion, so we stick with eating only the fleshy part.
Classic Acorn Baked Squash is a sweet addition to any meal and is packed full of beta carotene!
What does acorn squash taste like?
The creamy yellow inside flesh has a delicious nutty flavor that reminds me of a sweet potato. Some people say it tastes like a combination of butternut squash, sweet potato, and corn. It has a slightly sweet flavor compared to a pumpkin.
What do you eat with acorn squash?
There so many options for what to eat with acorn squash. Most of the time, I love to eat a great salad with them, and I don’t mean just a garden salad. There are so many varieties of salads that can be whipped up without much or any cooking required. These are some of my favorites to serve with acorn squash:
This baked Stuffed Acorn Squash recipe is a great one for holidays and special events because it makes a beautiful table display.
Is acorn squash healthy?
Acorn squash is a great source of vitamin C, which is one of the best ways to boost your immune system. Vitamin C, also known as ascorbic acid, stimulates the production of white blood cells, which defend the body from pathogens and other unwanted germs/microbes.
Furthermore, vitamin C is an important part of the body’s development, in terms of muscle tissue, blood vessels, teeth, skin, and organs. Vitamin C also works as an antioxidant, helping to protect the body from serious conditions, like heart diseases and certain cancers.–Organic Facts
How long will an uncut acorn squash last?
Though winter squash, like acorn squash, is grown in the summertime months, it is most often eaten during the fall and early winter. It keeps best in cool dark places like a pantry. Storing in the refrigerator really won’t extend the life expectancy very much and can actually change the texture and flavor, so it is not recommended.
Typically, uncut acorn squash will last 1-3 months if kept in a cool dark place.
Acorn squash will begin to get soft and leak when it is going bad. Mold can also be seen growing and is a sign that the squash should be thrown away.
- 1 whole acorn squash
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 tsp pure maple syrup
- Take a whole acorn squash, and poke holes in it with a sharp knife. 5-6 punctures is plenty.
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper (because I'm too lazy to wash the pan afterward).
- Place whole acorn squash in the oven and bake approximately 30-40 minutes, depending on the size of your squash.
- Remove from the oven.
- Slice in half.
- Use a spoon to remove seeds and stringy parts in the center.
- Sprinkle with salt and cinnamon, then drizzle with maple syrup and serve warm.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 2
Amount Per Serving: Calories: 69Total Fat: 0gCarbohydrates: 18gFiber: 5gSugar: 2gProtein: 1g
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