How to cook acorn squash

by Diane Woods
(TX)

This is one of the best ways I know how to cook acorn squash it is fast, easy and anyone can do it. I learned it from watching my grandma and she used it to make soups and pies after she was finished cooking it.

Wash the acorn squash, dry it, cut it in half and clean the inside. Place each half on a baking sheet with some grease cut side down and put it in a 400 degree preheated oven for 30 to 45 minutes. Take it out of the oven and put one tablespoon of butter and brown sugar in each half if you want it sweet otherwise you can use salt and pepper. If you want the top half to brown you can broil it for five minutes and eat it as it is.

Another way of cooking acorn squash is by steaming it and it takes less time to steam it than using the oven. Use the same steps in cleaning and cutting the squash. If you have a steamer you can put it cut side down for 20 to 25 minutes and it should be done. Place a fork in it and if it is soft and it goes in easily it is ready. Scrape out the inside and you can add some olive oil or butter, salt and pepper and use it as a side.

The recipe only has three or four ingredients depending on how you cook it. A medium size acorn squash, butter, olive oil, brown sugar and salt and pepper.

This was the hardest part of learning how to cook acorn squash for me but once I figured out how easy it was I am always cooking it because I can make other delicious recipes with it.

Try this Stuffed Squash Recipe!

Portobello Stuffed Acorn Squash

Ingredients:
3 acorn squash, cut in half and seeds removed
3 T. extra virgin olive oil, divided
3-4 cloves garlic, finely minced
4 oz. pancetta, diced
1½ lbs. Portobello mushrooms, roughly chopped
½ medium yellow onion, thinly sliced
1 c. green lentils, cooked
1 1/2 T. fresh sage, finely chopped
¼ c. dry red wine
1/3 c. dates, roughly chopped
¼ c. walnuts, chopped
¼ c. Parmesan cheese, freshly grated
Sea salt and pepper to taste

Also need:
Non-stick cooking spray
Directions:
1. Position oven rack to center position, then preheat oven to 400°F. Spray a large baking dish with non-stick cooking spray and set aside.

2. Place the acorn squash halves cut side up in prepared baking dish and brush cut edges with one tablespoon olive oil. Season with salt and black pepper, to taste. Place baking dish on center rack in pre-heated oven and roast for 40 minutes, or until the squash is fork tender.

3. While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add minced garlic and pancetta and cook, stirring occasionally, until slightly browned, approximately 2-3 minutes.

4. Add chopped mushrooms and cook, stirring occasionally, until they start to brown, approximately 4-5 minutes. Add sliced onions and continue cooking, stirring once or twice, for another 3-4 minutes.

5. Stir green lentils, fresh sage, and red wine into the skillet. Cook, stirring occasionally, until mixture thickens, approximately 8-10 minutes. Remove from heat and stir in the chopped dates and toasted walnuts. Season with salt and black pepper, to taste. Set aside.

6. When ready, remove cooked squash from oven and cool slightly before filling each half with the Portobello mushroom mixture. Sprinkle each half with some freshly grated Parmesan cheese.

7. Return stuffed squash to oven for another 5-10 minutes, or until heated through and the cheese starts to melt. Remove from oven and serve immediately. Enjoy!