How long does it take to bake acorn squash at 350?

1. Place squash halves, cut sides down, in a baking dish. 2. Bake in a 350°F oven 45 to 50 minutes or until tender.

How do you know when roasted squash is done?

Butternut squash, cut into 1-inch cubes, should be perfectly roasted after about 25 to 35 minutes in an oven heated to 400 degrees F. When it's done, the squash should be lightly browned and easily pierced with a fork .

Can you eat the skin of roasted acorn squash?

Yes, You Can Eat the Skin of Acorn Squash and Other Winter Squashes —Here's How. Some varieties, like acorn squash and honeynut, have tender, tasty skin. Others, not so much.

Is there a difference between roasting and baking squash?

Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior .

What temperature do you bake squash at?

Your large butternut squash halves should be perfectly baked after about 90 minutes in an oven preheated to 350 degrees F. If you're using a small or medium squash, adjust the bake time.

Why is my roasted squash mushy?

There could be a few reasons why your roasted butternut squash is turning out soggy: Overcrowding: If you overcrowd the baking sheet with butternut squash pieces, they will release more moisture and steam, making it difficult for them to roast properly .

Why is my roasted squash soggy?

If the pan is too crowded, the squash will steam rather than roast or sauté, which can cause it to become mushy . Roast the squash at a high temperature: Roasting the butternut squash at a high temperature (around 425°F) will help to evaporate excess moisture and prevent it from becoming soggy.

Is it OK to eat a whole acorn squash?

Acorn squash is easily recognizable by its ridges and small, round shape. When cooked, the flesh is sweet. Also, you can eat the skin–with roasted or baked acorn squash, the skin turns tender and is easily pierced just a fork. Acorn squash, simply prepared, makes a wonderful side dish.

Which squash is the healthiest?

In addition to vitamins A and C, butternut squash is also rich in carotenoid plant pigments and minerals like potassium, magnesium, and manganese. Like acorn squash, butternut squash can be used in both savory and sweet dishes, such as baked goods, grain dishes, and soups.

Is it OK to eat raw acorn squash?

Skip eating most hard-skinned squash raw. "Hard skinned squash is difficult to eat raw," Marz says. "They are usually much larger in size, have a harder flesh, and are much more fibrous." Examples of hard-skinned squash that should not be eaten raw include: pumpkins, delicate, butternut, Hubbard, and acorn.

How long do you keep squash in the oven?

Preheat the oven to 400 degrees F. Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes , until the squash is tender, turning once with a metal spatula.

How long does it take for squash to get soft in the oven?

Rub the flesh of the squash with 1 tablespoon oil and season with salt. Place the squash cut sides up on a small baking sheet, and cover tightly with foil. Bake until the flesh is tender and a knife can be inserted easily, about 50 minutes .

Roasted Acorn Squash Recipe (2024)

Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

Fall is upon us, which means it's the best time of the year to enjoy winter squashes of all kinds. Spaghetti squash, pumpkin, butternut squash, buttercup squash... I never used to eat them much, as I found them quite intimidating.

I have since learned that there is nothing to be scared of, as squashes require very little in the way of additional ingredients to make them taste absolutely delicious. Most of them offer flesh with a subtle yet pleasant taste that goes well with many kinds of meat or fish preparations.

I thought it would be a good idea to share with you a very simple squash recipe. This is especially suited for those of you who share the initial feelings I did with squashes.

That being said, like anything, you'll probably find yourself getting more creative with squash recipes the more you cook with them. The spices used here (garlic, coriander, and nutmeg) complement well the fall accents of this side dish and are used to augment, but not overpower, the subtle taste of the acorn squash flesh.

Acorn squash, also known as pepper squash (because of its peppery taste), is a good source of vitamin C, potassium, and manganese. It is mostly starchy, which makes it a healthy source of carbohydrates that are low in fructose.

It's usually either boiled or baked, and it can be prepared with many different spices and served alongside amultitudeof dishes.

This Paleo recipe makes a great thanksgiving side dish and goes especially well with strong-tasting meat dishes like those of red meat. It also makes for a good alternative to mashed potatoes, for those who prefer not to eat regular potatoes or for those who'd like to try something different.

Roasted acorn squash recipe

Serves: 4

Ingredients

2 acorn squash;
3 tablespoon clarified butter, tallow, or coconut oil;
2 onions, thinly sliced;
3 cloves garlic, minced;
1 teaspoon ground coriander seed;
½ teaspoon nutmeg;
Sea salt and freshly ground black pepper to taste;

Preparation

Preheat your oven to 375 F.
Cut each squash in half, but leave the seeds in. Place cut ends up on a baking sheet and roast them for about 50 minutes to an hour, long enough so that the flesh is fork-tender. Remove once cooked and let cool for several minutes.
Meanwhile, in a medium skillet over medium heat, saute the onions in the cooking fat. Cook for close to 10 minutes, until the onions are translucent and begin to be golden brown.
Add the garlic to the skillet, followed by the coriander, nutmeg, salt, and pepper. Continue to cook for about 2 minutes.
Remove the seeds from the squash and discard. Spoon out the tender flesh and discard the skin. Roughly mash up the squash and add it to the skillet. Mix well. Only leave on the heat long enough to blend flavors.

📖 Recipe

Roasted acorn squash recipe

A simple roasted acorn squash side dish with onions, garlic and spices. Perfect in the fall season when squash is abundant.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Side Dish

Cuisine American

Ingredients

2 acorn squash
3 tablespoon clarified butter tallow, or coconut oil
2 onions thinly sliced
3 cloves garlic minced
1 teaspoon ground coriander seed
½ teaspoon nutmeg
Sea salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 375 F.
Cut each squash in half, but leave the seeds in. Place cut ends up on a baking sheet and roast them for about 50 minutes to an hour, long enough so that the flesh is fork-tender. Remove once cooked and let cool for several minutes.
2 acorn squash
Meanwhile, in a medium skillet over medium heat, saute the onions in the cooking fat. Cook for close to 10 minutes, until the onions are translucent and begin to be golden brown.
2 onions
Add the garlic to the skillet, followed by the coriander, nutmeg, salt, and pepper. Continue to cook for about 2 minutes.
3 cloves garlic, 1 teaspoon ground coriander seed, ½ teaspoon nutmeg, Sea salt and freshly ground black pepper to taste, 3 tablespoon clarified butter
Remove the seeds from the squash and discard. Spoon out the tender flesh and discard the skin. Roughly mash up the squash and add it to the skillet. Mix well. Only leave on the heat long enough to blend flavors.

Nutrition

Calories: 216kcalCarbohydrates: 28gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 29mgSodium: 9mgPotassium: 835mgFiber: 4gSugar: 2gVitamin A: 792IUVitamin C: 28mgCalcium: 88mgIron: 2mg