How to cut and roast Acorn Squash: Do I have to peel Acorn Squash? Nope!, by Chef Aran Goldstein on YouTube. 4 min 29 s.
- Video length
- 4 min 29 s
- Time to do it
- 45 minutes
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Heat the oven to 400 F (200 C). Line a baking sheet with parchment paper or foil.
Wash and dry the acorn squash. Put it on a stable cutting board.
Cut off the stem end with a sharp chef's knife to make a flat base. Keep your fingers away from the blade.
Stand the squash on the flat end. Cut straight down through the center to make two halves.
Scoop out the seeds and stringy pulp with a spoon. Discard the pulp or save the seeds for roasting.
Brush the cut sides with olive oil and season with salt and pepper. Place them cut side down on the baking sheet.
Roast for 35 to 45 minutes, until the skin is tender and a knife slides into the flesh easily.
Let the halves cool for 5 minutes. Serve them in the skin or scoop out the flesh.
Tips and common mistakes
The skin is edible, so you do not need to peel the squash before or after roasting.
Use a sharp chef's knife and keep the squash steady on a folded towel so it does not slip.
If the squash is very hard, pierce it and microwave it whole for 2 to 3 minutes, then let it cool before cutting.
Do not overcook it. The squash is done when a knife slides through the skin and flesh with little resistance.
Questions
Do I have to peel acorn squash?
No. The skin is edible and softens in the oven. You can serve it or scoop out the flesh.
How do I know when the squash is done?
A knife should slide through the skin and flesh easily. At 400 F, this usually takes 35 to 45 minutes.
Can I roast acorn squash whole?
Yes. Pierce the skin several times and roast it at 400 F for 45 to 60 minutes, until tender. Let it cool before cutting.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
