How to Cook the Best Acorn Squash

by Sara Ipatenco

Homemade roasted acorn squash with brown sugar and pecans.

bhofack2/iStock/Getty Images

Acorn squash is a type of winter squash that usually has dark green skin and a deep yellow interior rich in vitamin A and fiber. Cooked acorn squash is a healthy accompaniment to a fall menu, but is available year-round, making it a nutritious addition to any meal. Acorn squash is a versatile food that can be prepared with savory spices, spicy seasonings or sweet ingredients, depending on your tastes and the rest of your menu, but the best way to cook an acorn squash is to slow roast it with sweet spices.

Preheat oven to 400 degrees Fahrenheit.

Wash the acorn squash, and cut it in half with a large sharp knife.

Scoop out the seeds and pulp with a spoon and discard.

Place acorn squash halves on a baking sheet that you have sprayed with nonstick cooking spray. Brush each half with canola oil using a basting brush.

Sprinkle each squash half with the cinnamon, nutmeg, walnuts and brown sugar.

Roast acorn squash in the preheated oven for about one hour, or until it feels soft when pricked with a sharp knife or fork.

Remove the squash from your oven and cool it slightly. Drizzle it with honey and serve warm.


  • Try stuffing the cavity of your acorn squash halves with the cinnamon, nutmeg, brown sugar and a variety of chopped nuts, such as pecans, almonds or pistachios.

    If you want a more savory version of roasted acorn squash, replace the cinnamon, nutmeg and brown sugar with dried herbs like sage, rosemary or thyme.

    Acorn squash can be stuffed with a variety of ingredients that lend additional sweetness and flavor, such as raisins, dried apricots or maple syrup.

    Try walnut oil in place of the canola oil for a bolder and different taste than you get from canola.

    Your acorn squash can become an entire meal if you add some cooked shredded chicken or pork to the stuffing.

    Save the acorn squash seeds, rinse and dry completely. Sprinkle with salt and pepper and roast at 425 degrees Fahrenheit until golden and crispy.


Photo Credits

  • bhofack2/iStock/Getty Images

About the Author

Sara Ipatenco has taught writing, health and nutrition. She started writing in 2007 and has been published in Teaching Tolerance magazine. Ipatenco holds a bachelor's degree and a master's degree in education, both from the University of Denver.