My favorite way to Cook Acorn Squash is to bake it whole in the oven. The main reason I like this method is that it's super easy, and I don't have to cut through the tough skin try to scoop out the seeds while it is raw and harder to handle.
My favorite way to cook acorn squash is to bake it whole in the oven. The main reason I like this method best is that it's super easy, and I don't have to cut through the tough skin try to scoop out the seeds while it is raw and harder to handle.
Begin by preheating the oven to 400°F and then carefully poke 5-7 holes in the squash with a knife. This is to prevent it from exploding in the oven.
Line a baking pan with parchment paper to make clean up easy. Place the whole acorn squash in the oven and bake for approximately 30-40 minutes. The cooking time will vary based on the size of your squash. The larger ones will need a little more time.
Once cooked allow it to cool before trying to handle it.
Slice the squash in half and use a spoon to scrape out seeds and strings. This will be SO much easier now that it's cooked.
It can be sliced in either way--length-wise or through the middle--depending only on your preference. I've included a photo above to show both ways. I think I like through the middle the best personally.
Drizzle with maple syrup, and sprinkle with salt and cinnamon. Serve warm.
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Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above. Other cooking methods also discussed.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. My Stuffed Acorn Squash recipe is a great one for holidays and special events because it makes a beautiful table display.