Learn the easiest way to cut fresh acorn squash so you can roast it, bake it, puree it, and more for baby food and side dishes. Plus: get storage info and more.
How to Cut Acorn Squash
Acorn squash, with its curved shape, can be tricky and intimidating to cut. But with this easy technique, you’ll never have any issue again. This is such a great way to meal prep squash to cook whenever you’re ready to enjoy it.
I love acorn squash for its mellow, slightly sweet flavor. It’s such a pretty yellow color when cooked and can be enhanced with a range of herbs and spices.
Read on to learn how to cut and prepare it for easy cooking (like in Acorn Squash Baby Food and more).
Ingredients You Need
Look for acorn squash at the supermarket or farmer’s market during the end of summer, fall, and through the winter when it’s fresh and in season. This type of hard winter squash stores well all winter so you may see it available for months.
Acorn squash are typically dark green with a golden spot where the squash rested on the ground. Choose one that’s heavy for its size.
This type of squash has large seeds and membrane, similar to a pumpkin or butternut squash, that will need to be removed before cooking.
Here’s a look at how to prepare this winter squash for cooking.
- Wash and dry. Slice off the stem and base and cut in half.
- Scoop out the seeds. Discard the seeds, stem, and base.
- Slice into 1-inch crescent-shape slices.
- Arrange on a baking sheet. Drizzle with olive oil. Sprinkle with any optional seasonings. Then, bake.
Recipes for Acorn Squash
Once prepared, you can use acorn squash in any of these recipes. It can be used in recipes that call for it, or you can sub it for butternut squash.
- Acorn Squash Baby Food
- Squash Muffins
- Oatmeal with Squash
- Squash Hummus
- Squash Risotto
- Mac and Cheese with Squash
How to Store
Store uncooked slices in a storage container in the fridge for up to a week. This is a great way to meal prep if you plan to cook and serve the squash during the week when you might have less time.
Store cooked slices in a storage container in the fridge for up to a week and serve leftovers cold, at room temperature, or slightly warmed.
Store puree in storage containers in the fridge for up to 5 days or freeze in ice cube trays and transfer frozen cubes to a freezer bag for up to 6 months. Thaw 1-2 cubes in a container overnight in the fridge.
Best Tips for Success
- Add a sprinkle of one of the optional spices for more flavor.
- You may want to add a little salt for yourself.
- Roasted skin of acorn squash is edible, as it softens a lot when cooking. You can also discard it.
- Serve as an easy side dish for weeknight dinners or Thanksgiving.
- You may also like Sweet Potato Puree.
I’d love to hear your feedback on this post, so please rate and comment below!
How to Cut Acorn Squash
- 1 acorn squash
- 1 tablespoon olive oil
- ½ teaspoon cinnamon, cumin, or Chinese Five Spice (optional)
- Wash and dry the acorn squash. Slice the stem and base off.
- Cut in half right across the center. Scoop seeds out of each half with a spoon. Discard the seeds.
- Place each half cut-side down so the squash is stable. Slice into 1-inch crescent-shape slices.
- To bake: Arrange in a single layer on a baking sheet lined with parchment paper. Drizzle with olive oil and rub to coat, turning each piece over so both sides are coated in oil. Sprinkle with any optional seasonings. Bake at 400 degrees F for 18-20 minutes or until soft when poked with a fork.
- To air fry: Arrange in a single layer on a piece of parchment paper cut to fit your Air Fryer. Drizzle with olive oil and rub to coat, turning each piece over so both sides are coated in oil. Sprinkle with any optional seasonings. Air-fry at 400 degrees F for 10-12 minutes or until soft when poked with a fork.
- To serve baby-led weaning style: Serve one slice at a time. The skin helps hold the squash together, and baby will typically spit it out. Demonstrate which side to eat the squash slice from.
- To make a puree: Scoop the flesh off of the skin and add it to a blender. Blend, adding water, no-salt-added broth, breastmilk, or formula 1 tablespoon at a time until you have a smooth puree.