How to Prepare Acorn Squash
The shells and seeds are also edible although are usually discarded. The seeds can be rinsed, dried and toasted on low heat in the oven like pumpkin seeds for snacks, muffins, granolas and soup garnishes.
An acorn squash is typically between one and two pounds in weight, which can make it easier to work with than larger winter squashes. Slice in half vertically with a large sharp knife and scoop out the seeds with a spoon. The shell can either be removed with a sharp knife before cooking or the flesh can easily be scooped out of the shell with a spoon after cooking.
To steam: Remove the seeds and shell and chop the squash into bite-size pieces or slices. Place in a steamer basket over boiling water for 20 to 30 minutes until fork tender.
To boil: Remove the seeds and shell and chop the squash into bite-size pieces or slices. Fully submerse in water, then boil for 20 to 30 minutes until fork tender. (The smaller the pieces the faster it will cook). Once soft, drain using a colander.
To bake: Chop the squash into halves, remove the seeds and cut into bite-size pieces or slices and spread out on a baking sheet lined with parchment paper. If desired, brush with oil and sprinkle with salt and pepper or other seasonings. Bake in a preheated 400F oven for 30-45 minutes until fork tender.
Alternatively, keep the halves intact and lay them cut side up on a baking tray. Add one tsp of butter inside each half and sprinkle with a generous tsp of brown sugar or a tbsp of maple syrup, then bake as instructed above.
To microwave: Chop into halves and scoop out the seeds. Cook cut side down on a microwaveable plate on high in 5 minute intervals, for about 7-10 minutes until fork tender. Cooking times will vary depending on the size of squash and the power of your microwave.