We’ve been on a squash kick lately, whether it’s talking about butternut squash or dishing up dinner ideas for spaghetti squash, you can’t really go wrong with a root vegetable when the temperature starts to dip. One of the things we really love about squash – and especially acorn squash – is that it works well with both a saltier flavor and also really well with sweet and savory flavors. That gives it an almost limitless range of flavors that you can experiment with. It also doesn’t hurt that when in season, squash is pretty darn affordable, so you may as well stock up.

How to Cook Acorn Squash

Learning how to cook acorn squash is a breeze, and once you try it once, you’ll be ready to branch off and try out all kinds of squash-based recipes. To start, wash the acorn squash thoroughly. Depending on how you want to cook it, you’ll need to cut it up. Start by cutting the squash in half, and scooping out the seeds. If you’re baking or roasting it, cut it into circular slices. For sauteing or pan frying, cubed squash can be good – especially if you’re adding it to something else.

Alright, now we’re ready to move on to specific techniques!

How to Bake Acorn Squash

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To bake acorn squash, start by preheating your oven to 400 degrees Fahrenheit. Cut the acorn squash in half, and scoop out the seeds so that there’s a small dip inside each half. Take 1/4 Tbsp of butter and add to the small dip inside the squash. Take another 1/4 Tbsp of butter and soften it. Spread over the flesh of the squash to coat it.

Next, sprinkle 1 teaspoon of brown sugar into each section of acorn squash. Then, sprinkle the top lightly with sea salt. Stick in the oven and roast for 45 minutes or until the flesh is tender. The butter and sugar mixture should be perfectly melted inside the middle of each squash. Serve warm.

How to Saute Acorn Squash

Begin by cubing a medium sized acorn squash. Add a bit of olive oil to a large skillet and heat over medium high until oil is hot. Dice half an onion and add that along with a teaspoon of minced garlic to the oil, cooking a few minutes until the onions are clear and the garlic is slightly browned. Next, add the squash into skillet and cook, moving the squash around quickly so that it doesn’t burn. Cook for 2-3 minutes. Add half cup of water to skillet and bring it to a boil, cooking it uncovered until the water evaporates. Once water has evaporated, continue cooking a few minutes until squash is browned. Sprinkle lightly with salt and pepper and serve warm.

How to Make Acorn Squash Chips

If you’re in the mood for something different, try a different method of baking acorn squash – this time in the form of crunchy, snack-worthy chips. Start by preheating your oven to 250 degrees Fahrenheit. Next, quarter a medium sized acorn squash. Using a mandolin, cut thick strips of squash into long, thin strips. Throw all of the squash chips in a bowl and add 1 Tbsp of olive oil. Toss well, making sure you cover the squash chips in oil. Lay flat on a baking sheet and sprinkle with sea salt. Move the chips to the oven and bake for 45-50 minutes. Take them out of the oven briefly, flip the chips over, and bake for an additional 10-15 minutes or until chips are slightly browned. Let the chips cool completely before eating.