Comments on: How to Cook Acorn Squash

By: » Kicking off Squash Season with Spaghetti Squash » Relishments

» Kicking off Squash Season with Spaghetti Squash » Relishments — Mon, 10 Oct 2011 23:03:56 +0000

[...] spaghetti squash. I suppose it was because I was too busy making butternut squash lasagna and baked acorn squash and summer squash [...]

By: Dawn P.

Dawn P. — Sun, 24 Oct 2010 05:39:27 +0000

I cut mine in half, scoop out the seeds and fibers, and put in a generous amount of butter, and salt and pepper. Wrap each half in foil and bake at 350 for about an hour. YUM!

By: Kim

Kim — Sun, 24 Oct 2010 00:03:02 +0000

I don’t peel mine. I just cut them in half, clean the out, then put a couple of pats of butter, salt and pepper. Bake in a shallow dish without water or anything until they are a little carmelized on top. It is my favorite thing in the world. Unfortunately, it is also over a dollar per pound locally.

By: Erin, The $5 Dinner Mom

Erin, The $5 Dinner Mom — Fri, 30 Oct 2009 16:17:03 +0000

@Angela,

Hooray! My kiddos love it too

By: Angela

Angela — Fri, 30 Oct 2009 16:03:44 +0000

Thanks Erin! I baked an acorn squash last night and it turned out great. My daughter Loved it and may have eaten more of it than I did

By: Erin, The $5 Dinner Mom

Erin, The $5 Dinner Mom — Thu, 29 Oct 2009 20:13:44 +0000

@Angela, I bake at 350 and roast at 400 or higher. And be careful with that knife! They are touch to cut. You can microwave them for 4-5 minutes to soften the skin and make easier to cut!

By: Angela

Angela — Thu, 29 Oct 2009 15:55:19 +0000

What temp do you put the oven at for baking? What is the main difference between the baking and roasting methods as far as taste?

I’ve never cooked an acorn squash but I am ready to try it this year. Hubby is going to have to cut it though since I tend to be dangerous with knives. LOL

By: Monique

Monique — Fri, 02 Oct 2009 21:12:23 +0000

I roast the seeds after I roast the flesh… tastes like pumpkin seeds!

By: Christina @ Northern Cheapskate

Christina @ Northern Cheapskate — Thu, 01 Oct 2009 15:13:12 +0000

You are soooo right about having a sharp knife! One time I had an acorn squash that I could not, for the life of me, cut in half. In a fit of anger and frustration, I told my husband to go throw it out in the woods (we live in the country). Being the smart man that he is, he took it outside.

He came back a few minutes later, laughing and holding two halves of the acorn squash. Turns out that when he threw it, it hit a tree and broke in half along the line I’d scored with my dull knife! So we washed it off and had it for dinner, and to this day, we laugh about it, and always remember to have a really sharp knife!

We make our squash the same way as you… although sometimes instead of butter and brown sugar we’ll use a little honey. Tastes wonderful!

By: Erin from Long Island

Erin from Long Island — Thu, 01 Oct 2009 08:58:05 +0000

I accidently left some in my car once last winter and it froze overnight. It was cold, put it peeled like a charm as it thawed out!

I like it with curry spices or in a Morrocan tagine