You can reserve these for roasting in the oven, if you like. Scoop out the seeds: Use a sturdy spoon to scrape out all the seeds and stringy bits from inside both squash halves. The stem will stay with one half and leave the other half clean you can trim away the stem if you want, but I usually leave it in. Pull the two halves away from each other, cracking the shell at the stem. Do not try to cut through the stem.īreak the squash in half: Put down your knife and hold the squash in both hands. Continue cutting around the acorn, through the tip, ending up on the other side of the stem. Scoop out the stringy pulp and seeds.Ĭut the squash in half from stem to tip: Start on one side of the stem and cut straight through until the knife stops hitting resistance and you’ve cut through to the hollow middle. Wash the acorn squash and then cut in half, lengthwise.
Delicious and not mushy! (Sorry mom).įollowing is a step-by-step guide for delicious acorn squash every time. Instead, I rubbed the squash with coconut oil prior to baking for a nice caramelization.
Today, I am oven-roasting the squash without water. The squash were delicious, but kind of mushy. For the last 10 minutes of baking, she turned them over and filled the cavities with brown sugar and butter. Growing up, my mom prepared acorn squash by cutting them in half, scooping out the seeds, and placing them cut side down in a baking pan, then added water halfway up the sides of the squash.
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