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I am obsessed with squash. You can roast them, steam them, puree them. Make a rich and creamy soup. Or some simply seasoned cubed squash. You can make them sweet. You can make them savory. And they just taste like Fall, don’t they?

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Acorn Squashes are just so cute and adorable. Like very large green acorns that lost their tops. They tend to be a bit smaller than other fall squashes. Which makes Acorn Squash perfect for individual servings and personal dishes! 

There are about a million things you can do with them: stuff them, add them to salads, turn them into soup, even make pies!. But today we’re going to focus on two of the main ways to roast an Acorn Squash in the oven.

It’s quick, easy, and oh-so-cute for a fall night!

Looking for a fancier Acorn Squash recipe? Try these Tex-Mex Stuffed Acorn Squash for a Mexican-style fall dinner!

When is an Acorn Squash Ripe?

Acorn Squash are seasonal in fall and winter. The start to appear in farmer’s markets beginning in early October and last through most of December. Peak time is usually right around November.

• To pick a Ripe Acorn Squash: look for firm, green squashes that feel relatively heavy. Try to avoid blemishes and soft spots in the skin. A little orange or yellow is good. Too much orange or yellow and your squash is way too ripe. Stems should be dry or the stem area firm.

How to store an Acorn Squash?

On your kitchen counter at room temperature. Or on your kitchen table. Oh, heck, even your bookshelf! (Only half kidding.) I’ve bought one in October, used it as a decoration for the season, and then cooked it in December. It was perfectly fine and scrumptious.

Just keep them away from areas that are very cold (like on your balcony), very wet (like by the sink), or very hot (like the stove.). They’ll keep for at least a month, if not more. As long as they are in a cool, dry place.

What do Acorn Squash Taste Like?

Cooked Acorn Squash has a creamy, sweet, nutty flavor. They are a little sweeter and milder than most other squashes, which makes them very versatile for cooking.

Can you eat the skins of Acorn Squash?

Yes! Unlike some squashes the skins of the Acorn Squash soften quite a bit while cooking. The skins usually aren’t very tough and they add a faintly bitter flavor to your dish. Be sure to wash them first, you don’t want a waxy texture on them.

If you really hate the idea of skins, you can peel them with a knife. But they are so much cuter and impressive with skins on!

Can you eat the seeds of Acorn Squash?

Yes! Most squash seeds are good to eat and you can roast them just like pumpkin seeds. Squash seeds are smaller and denser than pumpkin seeds and have a bit more of a nutty flavor. Sprinkling them over salads and soups for the season!

Speaking of pumpkin, have you tried this homemade creamy roast pumpkin and apple soup from scratch?

How to Cut an Acorn Squash?

Cutting any squash can be a bit of a struggle and acorn squash is no different. There are two main ways, as we’ll see below. Either way, the first step is to cut them in half! Actually, the first step is to sharpen your knife. (Seriously. Go do that now. You’ll need it.)

• Place the squash on its side on a cutting board. 
• Pick a valley between the ridges. 
• Start near the stem. Place your knife into this valley and press straight down until you feel it cut through into the center. 
• Follow that valley all around the squash from stem end to tip and back to stem end. (Do not try to cut through the stem.)
• Once you have the whole squash sliced through, all that is holding it together is the stem.
• Put the knife down. Hold both sides of the squash and pull apart. The stem will split in two.

There you have it!

If you want slices:

• Place half of the squash face down on your cutting board.
• Trim the stem and tip.
• Starting from one end, slice latitudinally through the half-squash in about ½ inch sections. (We do this so each piece will be flat. Also, the slices look so cute with all the little ridges along the skin!)
• Repeat on the second half.

How to store Roasted Acorn Squash?

• If you’ve roasted your Acorn Squash in halves: Simply wrap them in tight plastic wrap. Lay them skin-side down in the fridge for 3-4 days.
• If you’ve roasted your Acorn Squash in slices: Place them in an air-tight container. Keep in the fridge for 4-5 days.

How to Roast an Acorn Squash:

Halved, Roasted Acorn Squash:

Sliced Roasted Acorn Squash:

Different Seasonings for Roast Acorn Squash:

Like Butternut Squash, Acorn Squash can be combined with a number of other flavors

Winter Savory

• 2 tbsp Olive Oil
• 1 tsp Cinnamon
• ½ tsp Allspice
• ¼ tsp Cloves
• ¼ tsp Cardamom
• A dash of Nutmeg
• Salt and Pepper, to taste

Italian Roast

• 2 tbsp Olive Oil
• 2 tsp fresh Basil OR 1 tsp dried Basil
• 2 tsp fresh Thyme OR 1 tsp dried Thyme
• 2 tsp fresh Oregano OR 1 tsp dried Oregano
• 1 tsp fresh Rosemary OR ½ tsp dried Rosemary
• 1 clove fresh Garlic OR ½ tsp Garlic Powder
• Salt and Pepper, to taste

Cheesy

• 2 tbsp Olive Oil
• ¼ grated Parmesan
• 1 clove fresh Garlic, minced OR ½ tsp Garlic Powder
• 1 tsp fresh Thyme, leaves only OR ½ tsp dried Thyme
• Salt and Pepper, to taste

Asian Theme

• 2 tbsp Sesame Oil
• 2 tsp Honey
• 2 tsp freshly grated Ginger Root OR 1 tsp Ginger Powder
• 1 tsp Tamarind Sauce
• 1 tsp Hoisin Sauce
• 2 tbsp Sesame Seeds sprinkled on top
• Sliced scallions for garnish
• Sliced red chilis for garnish

If you’re at all doubting adding Acorn Squash to your fall menu this year, I hope this put your fears to rest. They are one of the most versatile squashes – full of fall flavor but mild enough to take on new character and spices!