Don’t sleep – or hibernate – on Acorn Squash. Tender, buttery flesh and crispy roasted skin, all in its own edible package? Yum! Whether finished with maple browned butter or warm spiced butter, these three easy ways to cook acorn squash are an absolute dream.
Jump to:
- Acorn Squash is Gooood – And Good For You!
- Can You Eat the Skin?
- How to Cut Acorn Squash
- Roasted Acorn Squash Halves
- Roasted Acorn Squash Slices
- Air Fryer Acorn Squash Halves
- Air Fryer Acorn Squash Slices
- Instant Pot Acorn Squash
- So, What’s the Best Way to Cook Acorn Squash??
- Serving Acorn Squash
- More Step-by-Step Vegetable Cooking Guides!
- Recipe
Winter is coming and acorn squash is in the house. (Can I get a what-what?) As squashes go, I understand why it may not top your list of favorites.
Even if (for the sake of this discussion) we were to completely set pumpkins aside, acorn squash still doesn’t have the soft, creamy texture of butternut squash. Nor does it have the strong fibrous structure, adaptable flavor, and keto friendliness of noodle-impostor, spaghetti squash.
Acorn squash really does fall squarely in the middle. While its flavor is closer to butternut, its texture isn’t nearly as dense and custardy – more like a loose interpretation of spaghetti squash – which tends to result in it tasting diluted, and leaving you feeling like you’re missing something.
Which brings us to the point of this post – bringing out the best in acorn squash all depends on how you cook it and how you season it.
- Roasted acorn squash, and it’s cooking-method cousin air fryer acorn squash, yield crispy edges and caramelized flesh that brings out this funky-shaped squash’s sweeter side.
- Instant pot acorn squash mimics the velvety, creamy texture we all know (and love) from butternut squash.
- And no matter how you choose to cook acorn squash, be sure to finish it off with a spiced maple butter glaze and fresh herbs to nail that sweet-and-savory flavor that will keep this winter squash in your rotation all season long.
Acorn Squash is Gooood – And Good For You!
Like most of other orange-fleshed beta carotene bosses, the acorn squash is low in calories and fat, middling on carbohydrates (as squash goes), and rich in both fibers and vitamins.
This winter squash is a great source of provitamin A, B vitamins, and everyone’s favorite cold-buster, vitamin C. It’s loaded with antioxidants and carotenoids. Oh, and it’s also got iron, as well as potassium, magnesium, and other electrolyte minerals.
Basically, if you’re going to go in on a starchy vegetable, the acorn squash is an excellent choice for one that will leave you feeling full and good!
Can You Eat the Skin?
Whether green, orange, or even white, acorn squash skin is edible. All the acorn squash recipes you’ll find below are prepared skin-on, and when it crisps up… *chef’s kiss*
But if you or someone you love are picky, it comes off easily after cooking.
How to Cut Acorn Squash
Since the skin is edible and you’re preparing all these recipes with the skin on, there’s no need to fuss with removal. Do be sure to wash it first!
Slice your acorn squash in half lengthwise from tip to stem using a sharp chef knife (dull knives can slip, and are therefore even more dangerous!). Scoop out the seeds – a melon baller works great for this, but a small spoon will do.
If you’re roasting the acorn squash halves, they’re good to go! If you’re moving on to acorn squash slices, simply place each half cut-side down and slice into one-inch half moons across the width.
Before You Begin: Since acorn squash skin is edible, be sure to rinse thoroughly and use a vegetable brush to remove any dirt or debris before cooking.
Roasted Acorn Squash Halves
Oven roasted acorn squash halves are flavored with an easy maple browned butter glaze. Acorn squash is a mellow, sweet side that pairs great with bold seasoned meats and veggies. If roasting the squash for another purpose (like soup), skip the maple butter glaze.
They’re also a natural “bowl” – we love sausage stuffed acorn squash for a lower carb comfort dinner.
- Prep the squash halves (wash, slice, and remove seeds), then rub all over with olive oil and season the flesh with salt and pepper.
- Place the acorn squash halves cut-side down on a parchment lined baking sheet.
- Roast at 425°F for 30-35 minutes, or until the skin starts to wrinkle. The flesh is fully cooked once you can insert a pairing knife through the skin and meet little resistance.
- Drizzle the roasted squash with maple browned butter (find all the details in the recipe card!) and garnish with fresh herbs. Serve warm, right away.
Pro-Tip: once you’ve fallen in love roasted acorn squash, keep right on experimenting! We love sausage stuffed acorn squash for a lower carb comfort meal, and creamy roasted acorn squash soup is welcome addition to your roster or winter squash soups.
Roasted Acorn Squash Slices
Baked with maple brown butter for extra caramelization, roasted acorn squash makes for a lovely simple side. Sprinkle with fresh sage or thyme to dress them up for any holiday meal.
- Make the maple browned butter – heat the butter until it foams, then turns golden brown. Immediately transfer to a measuring cup to stop the cooking process, then whisk in maple syrup.
- Prep the squash halves (wash, halve, remove seeds, and slice). Arrange the slices on a parchment lined baking sheet, leaving a bit of room in-between each slice.
- Drizzle the maple browned butter over the acorn squash slices, and rub the glaze into each slice using your (clean) hands. Sprinkle with sea or kosher salt.
- Roast at 400°F for 20-25 minutes, flipping once halfway through.
- Garnish with fresh sage and serve warm, right away.
Air Fryer Acorn Squash Halves
The air fryer does it again! Air fryer acorn squash halves get nice and tender on the first pass, then develop deep, sweet caramelization (and crispy skin) after the flip, thanks to a spiced butter glaze. Most basket-style air fryer models can only accommodate 2 halves at a time, so the air fryer is a terrific option for small-batch cooking!
- Prep the squash halves (wash, slice, and remove seeds), then rub all over with olive oil and season the flesh with salt.
- Arrange the squash cut side down in your air fryer basket.
- Cook for 10 minutes at 390°F.
- Flip the squash over and brush with maple butter.
- Return to the air fryer and cook 6-8 minutes more at 390°F, or until the flesh is tender and can be easily flecked with the tines of a fork.
- Serve warm, right away.
Air Fryer Acorn Squash Slices
Get oven baked taste, fast, with air fryer acorn squash slices. These half moons get tender and caramelized in half the time! Garnish with spiced maple butter and fresh herbs for a savory sweet finish.
- Prep the squash halves (wash, halve, remove seeds, and slice). Arrange the slices on a parchment lined baking sheet, leaving a bit of room in-between each slice.
- Toss the squash with olive oil and salt until evenly coated, then transfer to your air fryer. Arrange in an even layer, and don’t fill the basket more than halfway.
- Cook at 370°F for 18 minutes. Remove the basket halfway through and give the pieces a good toss to ensure even cooking.
- Drizzle the cooked squash slices with spiced maple butter, and serve right away.
Instant Pot Acorn Squash
For extra tender flesh, start with steam. Instant pot acorn squash softens up beautifully in a flash. Finish in the broiler with a brown sugar-cinnamon “brûlée” for full oven roasted flavor and caramelly sweetness.
- Prep the squash halves (wash, slice, and remove seeds), then season with kosher salt.
- Pour water or broth into the inner pot, then fit with a trivet. Arrange the acorn squash halves onto the trivet, overlapping a bit as needed.
- Seal the pot, then program to high pressure for 4 minutes. Allow for a natural pressure release (about 10 minutes).
- Remove the squash using tongs and arrange cut side up on a parchment lined baking sheet. Brush each squash half with melted butter, then sprinkle with brown sugar and cinnamon.
- Broil on high for 4 minutes, until the sugar caramelizes. Serve warm, right away.
So, What’s the Best Way to Cook Acorn Squash??
In a side-by-side taste test, 4 out of 4 of us in my house detected little difference between oven roasted acorn squash and air fried acorn squash (and both were absolutely delicious).
I will say that the Instant Pot yields softer flesh (from the added steaming), but you’re still going to need the oven to achieve caramelization and best flavor.
The true answer is…it depends! If your oven is already overcommitted (thank you, Thanksgiving turkey) then the air fryer is a terrific alternative with excellent results. The Instant Pot is a hands-free option for creamy flesh, and for pureeing into a soup or mash.
If I had to pick, then roasted acorn squash slices are my number one choice for the best balance of flavor and texture.
Serving Acorn Squash
SIMPLE SIDE: serve acorn squash (halves or slices) straight from the oven (or air fryer or instant pot!) as a simple side dish. We love it with a whole roasted chicken, and as a part of our Thanksgiving spread.
MEATY VEGGIE MAIN: pair it with risotto or polenta for a substantial, filling, and nutritious meatless meal.
STUFF IT: acorn squash halves are nature’s perfect bowl! Stuff them with sausage and seasonal veggies for a cozy, cool weather meal.
More Step-by-Step Vegetable Cooking Guides!
- How to Cook Butternut Squash
- How to Cook Cauliflower
- How to Cook Carrots
- How to Cook Broccoli
- How to Cook Green Beans
What’s YOUR favorite way to cook acorn squash?!? Tell me all about it in the comments below!
While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.
Recipe
How to Cook Acorn Squash
Print Recipe Rate this Recipe Pin RecipeIngredients
Roasted Acorn Squash (Halves)
- 2 medium acorn squash, halved
- 2 tsp olive oil
- ½ tsp kosher salt, or to taste
- ½ tsp ground pepper, or to taste
- 2 tbsp unsalted butter
- 2 tbsp maple syrup
- 1 tbsp fresh chopped sage or thyme
Roasted Acorn Squash (Sliced)
- 2 medium acorn squash
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 1 tsp kosher salt
- 1 tbsp chopped fresh sage or thyme
Instant Pot Acorn Squash
- 1 cup water or broth
- 2 acorn squash
- ½ tsp kosher salt
- 2 tbsp butter, melted
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1 tbsp chopped fresh sage or thyme
Air Fryer Acorn Squash (Halves)
- 1 acorn squash
- 1 tsp olive oil
- ½ tsp kosher salt
- 1 tbsp melted butter
- 1 tbsp maple syrup or brown sugar
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- 1 tbsp chopped fresh sage or thyme
Air Fryer Acorn Squash (Sliced)
- 1 acorn squash
- 2 tsp olive oil
- ½ tsp kosher salt
- 1 tbsp melted butter
- 1 tbsp maple syrup
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- 1 tbsp chopped fresh sage or thyme
Instructions
Roasted Acorn Squash (Halves)
- Heat the oven to 425°F and line a baking sheet with parchment paper.
- Slice the squash in half, then remove the seeds. Drizzle each half with ½ teaspoon olive oil and work into both the flesh and the skin. Season all over with salt and pepper to taste. Place cut side down on the prepared baking sheet.
- Transfer to the oven and roast until tender and the skin can be easily pierced with the tip of a knife, 30-35 minutes.
- Make the browned butter. Place butter in a 1-2 quart pot over medium high heat. Cook until it melts, then foams, whisking frequently. Continue to cook until brown specs form in the bottom of the pot, 3-4 minutes. The color will turn golden brown and smell nutty. Remove from heat and immediately transfer to a measuring cup to stop the cooking process. Add the maple syrup and whisk to combine.
- Drizzle the browned butter over the squash halves, then season with chopped sage or thyme. Serve immediately.
Roasted Acorn Squash (Sliced)
- Heat the oven to 400°F. Line a baking sheet with parchment paper.
- Make the browned butter. Place butter in a 1-2 quart pot over medium high heat. Cook until it melts, then foams, whisking frequently. Continue to cook until brown specs form in the bottom of the pot, 3-4 minutes. The color will turn golden brown and smell nutty. Remove from heat and immediately transfer to a measuring cup to stop the cooking process. Add the maple syrup and whisk to combine. Set aside to cool slightly while you cut the squash.
- Halve, then scoop out the seeds. Lay the squash cut side down and slice into 1” half moons. Arrange the acorn squash slices onto the prepared baking sheet in a single layer. Drizzle the squash with the maple browned butter, then rub evenly into each piece using your clean hands. Sprinkle with sea salt.
- Transfer the baking sheet to the oven and roast 20-25 minutes, flipping once halfway through, until the flesh is fork tender and the skin is crispy. Remove from the oven and sprinkle with fresh sage or thyme. Serve immediately.
Instant Pot Acorn Squash
- Pour water or broth into the inner pot, then fit with a trivet.
- Wash the squash, dry, then slice in half and remove the seeds. Season the flesh with salt to taste. Arrange on the trivet, overlapping slightly as needed.
- Secure the lid and ensure the pressure valve is set to "sealing". Program to high pressure for 4 minutes, then allow for a natural pressure release. It will take about 8 minutes for the pot to come to pressure, and 8-10 minutes to full release pressure.
- Release any remaining pressure, ensuring the float valve fully drops. Remove the lid, position it away from you to avoid steam. Remove the squash halves using tongs. Use caution – squash cavities may have filled with water.
- Arrange the halves cut side up on a parchment lined baking sheet. Brush each half with butter, then sprinkle with brown sugar and cinnamon. Place under the broiler for 3-4 minutes, or until the sugar caramelizes and the edges turn golden brown. Garnish with fresh sage or thyme if desired and serve immediately.
Air Fryer Acorn Squash (Halves)
- Slice the squash in half, then remove the seeds. Rub each half with ½ teaspoon olive oil, then season with salt all over.
- Arrange the acorn squash halves cut side down in the air fryer. Cook at 390°F for 10 minutes. In this first stage, the squash will effectively steam, and the flesh will soften.
- Whisk the melted butter with maple syrup, cinnamon, and nutmeg until smooth. Remove the basket, flip the squash using tongs, then brush the flesh with half of the spiced butter mixture.
- Return the basket to the air fryer and cook at 390° for 6-8 minutes more, or until the flesh is tender and lightly caramelized.
- Brush the squash with the remaining spiced butter mixture, then garnish with sage or thyme, and serve immediately.
Air Fryer Acorn Squash (Sliced)
- Slice the squash in half, then remove the seeds. Place cut side down on a cutting board and divide into 1" thick half moon shapes. Transfer the slices to a bowl; add the olive oil and salt, then toss until evenly coated.
- Arrange the seasoned squash slices in an even layer in the basket of your air fryer. Cook at 370°F for 10 minutes.
- Remove the basket, stir the squash and flip the slices. Return the basket to the air fryer and cook at 370°F for 8 minutes more.
- Whisk the melted butter with maple syrup, cinnamon, and nutmeg until smooth. Drizzle the spiced butter mixture over the squash, toss until well combined, then garnish with fresh thyme or sage. Serve immediately.
Notes
- Wash the squash before slicing, as the skin is edible.
- We like using a melon baller to remove the seeds quickly and efficiently.
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