Roasting acorn squash is a simple, basic preparation that really brings out the flavors in the squash. As a bonus, acorn squash isn’t nearly as hard to cut as butternut squash or pumpkin. Once you roast it, you can stuff it (Stuffed Acorn Squash), use it other dishes like salads, soups (Acorn Squash Soup), and pasta, or just eat it plain. I used mine to make Roasted Acorn Squash – Kale tacos.
1 acorn squash
1 tsp olive oil
salt and pepper
1. Carefully cut the acorn squash in half. Use a sharp knife to start cutting near the stem. Insert the knife until you feel it break through into the cavity (the middle is hollow with seeds). Then, follow one of the grooves all the way around till you reach the bottom. Do this again on the other side to form lengthwise halves. It may not be easy to cut through the stem, so you can cut the acorn squash flesh, then just pull it apart and the stem will end up on one of the sides you cut.
2. Rub the olive oil on the insides of both acorn squash halves. Sprinkle salt and pepper on top. Place it cut side up on a baking tray. (Note: sometimes I roast it covered in foil if I don’t want too much caramelizing or burning.)
3. Roast it in an 400 F oven for 40-45 minutes. It is done when you can poke a fork in it, and it doesn’t hit any resistance.