Acorn squash is fairly foreign to most casual chefs, but it is certainly worth checking out. If you know the right techniques, you’ll likely find that preparing this sweet, nutritious squash is much easier than you would think. Here are the basic steps for prepping and baking acorn squash.
- Slice the squash in half using a very sharp knife. It shouldn’t require too much pressure from you, as forcing a dull knife through the squash could result in injury.
- All squash contain seeds and stringy particles inside, so be sure to scoop those out using a metal spoon. It doesn’t have to be perfectly clean, just enough so that you don’t end up with a mouth full of seeds.
- Place the squash halves face down on a foil-lined baking sheet, then add enough water so that it slightly covers the bottom of the squash. This will ensure that the squash gets moist and soft.
- Bake at 350° for 35 to 45 minutes, checking the acorn squash periodically to gauge its softness.
- Remove from the oven and add a bit of butter to the center of each half. Place the squash under the broiler for 5 minutes, until the butter melts and the squash turns a lovely brown color. You can also add a teaspoon of brown sugar or a sprinkle of salt for added flavor.