How To Cook Acorn Squash

Acorn squash might be the overlooked middle child of the squash family, but that doesn’t mean she can’t shine bright on any weeknight dinner table. With a tender edible skin and a soft creamy interior, this often-ignored squash is a perfect canvas for both sweet and savory flavors.

While you can poach, stew, or steam it, the best way to cook acorn squash is to roast it. High heat and a bare metal sheet pan impart a gorgeous caramelized crust to the surface of the squash, giving it great texture and flavor contrast. Many recipes choose to roast the squash in two halves, but I prefer to cut it into slices. After all, more surface area means more caramelization and more overall flavor.

How To Cook Acorn Squash

INGREDIENTS

• Acorn Squash: Choose a squash that’s firm, with matte green or green and orange skin. Most medium acorn squash will be around 1 1/2 lb.
• Unsalted Butter: I prefer using unsalted butter since it allows me to control the salinity in my seasoning. But if you only have salted, that will work too!
• Light Brown Sugar: Sugar enhances the squash’s natural sweetness, whether you’re choosing the savory or sweet seasoning. It also helps the caramelization.
• Kosher Salt: I test all my recipes with Diamond Crystal kosher salt. If you’re using table salt or Morton kosher, I recommend using half the amount called for in the recipe.
• Garlic Powder: I always recommend using powdered garlic for seasoning roasted vegetables, since fresh chopped garlic can burn easily. Garlic adds a rich savory undertone that acts as a base for the other spices in the savory blend.
• Paprika: I tested this recipe with Hungarian (non-smoked) paprika. Smoked paprika has a more aggressive pungent flavor that can easily overwhelm other flavors. If you only have smoked, I recommend cutting the amount to 1/4 teaspoon, tasting the seasoning mix before tossing it with the squash, and then adding more as desired.
• Black Pepper: Always freshly ground!
• Ground Cinnamon: A pinch of cinnamon with the brown sugar brings out the sweetness of the squash, making the sweet seasoned squash almost reminiscent of pumpkin pie.

STEP-BY-STEP INSTRUCTIONS

Start by preheating the oven to 450° with the rack in the middle position. This may seem ridiculously hot, but keep in mind that the goal here is to get the squash perfectly caramelized and tender at the same time. In testing, I found that lower temperatures resulted in squash that was cooked through before it began to caramelize.

Cut the squash in half vertically through the stem. Using a spoon, dig out the seeds and any loose innards and discard.

Slice each squash crosswise into 3/4"-thick slices. The skin is edible, so there’s no need to peel. Meanwhile, in a large bowl, stir together the butter, brown sugar, and salt. If you’re choosing the savory route, stir in the garlic powder, paprika, and black pepper. If you’re going sweet, add the cinnamon. Add the squash and toss to coat all sides with the seasoning.

Spread the squash onto a bare metal baking sheet. (Keep in mind that a darker baking sheet will help achieve the desired caramelization.) Make sure the squash is spread evenly across the baking sheet with cut sides facing down. Spoon any remaining seasoning over squash.

Roast the squash for 15 to 20 minutes, watching closely after the first 15 minutes to monitor the caramelization. (Depending on your oven and the color of the pan, any residual butter on the perimeter of the pan may turn black and start burning, but the butter coating the underside of the squash should not burn before it’s nicely caramelized!)

Remove the squash from the oven and, using a heatproof fish spatula, flip squash over to reveal its beautifully browned bottom. Let cool on the pan for 5 minutes before serving.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• The color of sheet pan and position of the oven rack will determine how fast your squash browns. I found that using the middle rack yielded the most consistent cook time (reliably 18 to 20 minutes), so I highly recommend sticking with that. In testing, a silver sheet pan did not yield the same gorgeous caramelization that a darker sheet pan did. If you have a darker (i.e., old beat up sheet pan), this is the time to use it!
• If you’re vegan, you can substitute refined coconut oil or another neutral oil for the butter in both of these seasonings. It won’t give you those same rich buttery undertones, but it will still be delicious!

Storage

Any leftover squash will keep in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a nonstick pan over low heat.