Roasted Acorn Squash Recipe with Rosemary and Garlic (2024)

FAQs

How long does it take to bake acorn squash at 350 degrees? ›

1. Place squash halves, cut sides down, in a baking dish. 2. Bake in a 350°F oven 45 to 50 minutes or until tender.

Good news: you don't need to peel acorn squash. Its hard, grooved skin softens significantly as it cooks, and it's edible, too. If you do want to remove the skin, wait until after you cook it, at which point it will peel right off.

This squash has a lot of antioxidants, which can boost your immunity and help your body to fight off certain diseases. Acorn squash contains antioxidants like vitamin C that help strengthen bones and blood vessels. It also has vitamin A, which helps improve the health of your lungs, heart and other vital organs.

Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.

You'll know when the squash is done when you can easily insert a fork in the flesh. You want it tender, yet not mushy. If the squash is already cut in half, you can easily test if it is done by sticking a fork in the flesh of the squash. If it's fork-tender, it's done cooking and ready to eat.

Acorn squash is packed with both soluble and insoluble fiber. Though they have different functions in your body, both play important roles in digestive health. Insoluble fiber adds bulk to your stools while soluble fiber softens them, preventing constipation and supporting regular bowel movements ( 13 ).

Acorn squash is rich in antioxidants, which can neutralize potentially harmful molecules called free radicals. These antioxidants can help to protect people against health issues like arthritis, heart disease, stroke, high blood pressure, and certain cancers.

Acorn squash has more carotenoids than any other food. Carotenoids are a powerful antioxidant that help fight inflammation and prevent cell damage.

Mushy veggies are also often the result of overcooking. When the interior is loaded with moisture, you have to cook it for much longer to evaporate all of the water and avoid the interior having the unappealing, spongy, raw texture that eggplant and zucchini are notorious for.

Is it better to roast butternut squash face up or down? I personally prefer to roast my butternut squash with the cut-side-up. In my opinion, roasting it cut-side-up allows for the butternut squash to caramelize, rather than just steam and cook.

Why is my roasted squash dry? ›

Don't skimp on the oil.

Some are super-soft and creamy, sort of like a baked sweet potato, while others are a bit more dry and chalky. To prevent these squash from becoming too dry in the oven, make sure to coat them generously with oil.

Gather the ingredients and preheat the oven to 350 degrees F (175 degrees C). Place squash, cut-sides down, in a 9x13-inch baking dish. Pour 2 cups water into the dish around the squash halves. Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours, adding more water as needed.

Preheat the oven to 400°F and line a large baking sheet with parchment paper. Place the squash cubes on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast 30 to 35 minutes or until golden brown around the edges.

Select acorns with no holes or caps, with creamy white tops and a heavy feel for their size. Preheat oven to 180F. Arrange acorns in no thicker than a double layer on shallow baking sheets and heat for one hour. Very large acorns may need another 15 minutes.