How to peel an acorn squash for roasting?

A trick for easily peeling acorn squash is to cut an “X” into the top of the squash and microwave it for a few minutes. The skin will turn a little dark but it will easily peel away when it cools. For larger squash, cut two or more smaller pieces.

How to roast an acorn squash?

Roast acorn squash in a 400-degree oven (or any oven with a convection setting) until tender. To check for doneness, take a thin knife and cut into the squash. A tender, thin section should easily separate from the shell. If the flesh is very thick or hard, continue roasting. Once the squash is tender, remove it from the oven and let cool slightly. Next, cut the squash in half lengthwise, scoop out the seeds, and scrape the flesh

How to peel an acorn squash for a pie?

You can also easily remove the seeds from an acorn squash to make delicious acorn squash pies. To get the seeds out, cut a small hole in the bottom of your acorn squash. Using a large spoon, scoop out the seeds, being careful not to break through the thin shell surrounding them. Once the seeds are out, spread them on a baking sheet lined with parchment paper. Roast the seeds at 300 degrees for about 20 minutes, or until they turn a deep golden brown. Cool

How to toast an acorn squash?

The easiest way to quickly and easily peel an acorn squash is to cut it in half lengthwise and remove the seeds and stringy fibers. You can also cut the squash into quarters, but it will take longer to cook. Spray the cut sides with water and place the acorn squash cut-side down on a baking sheet. Roast the squash until tender, about 30 minutes. Let it cool slightly before scooping out the cooked squash. You can also remove the skin while the squash is

How to steam an acorn squash?

Look for a small acorn squash that is 4 to 6 inches in diameter. Peel the skin and cut off both ends. Scoop out the seeds and fibers using a large spoon. Fill the acorn squash with water and place the cut-off ends in the water. Let it sit for about 20 minutes. Next, drain the water and season the squash with salt and chopped rosemary or sage. Put the squash in a baking dish and place it in a 400-degree oven. Roast