Acorn Squash Tutorial

One of my favorite veggies! 

*This squash was orange because it was some random species, but they are usually greenish-black.*

1) Preheat oven to 375*

2) Cut squash in half with knife:

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3) Scoop out seeds with a grapefruit spoon -

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4) Put about half an inch of water in a baking dish and place squash cut-side-down

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5) Bake for 30-40 minutes, or until squash is tender when poked through with a knife.

TADA!

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This stuffing combo was:

  • 1/2 cup cooked navy beans, heated
  • About 1/3 cup prepared cranberry sauce, heated
  • 1 tsp caraway seeds
  • Sprinkle of toasted chopped pecans

SO filling and so delicious! Oh, and I eat the skin. If the squash is cooked well enough, it’s just like eating potato or apple skin. Who wants to bother scooping out the flesh!? It’s not efficient. Just cut and eat!

{ 12 comments… read them below or add one }

1 Will June 6, 2009 at 9:26 pm

Lovely stuffed acorn squash.. It used to be when the green ones turned too orange, you knew they were over-ripe. But now there are several new varieties of Acorn squash, among them are the orange ones.

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2 grandma wendy June 21, 2009 at 11:37 am

i found your website by accident, iwas looking for a stuffed kale recipe but came across your kale chip recipe which looks good. i feel like i’ve landed on another planet! I am old and always eat my oatmeal the same way, never questioned it. then i saw your oatmeal section and i just can’t believe it. the photos are awesome and who would ever think to put an egg and basil on their oatmeal! this is incredible to me. all the dishes looked so appealing and delicious, i am going to try this out! i have bookmarked your site and i plan to visit it again. also, i saw all your wedding pictures and they were just wonderful to see even though i don’t know you, it was nice you put them on your site.
well anyway. thank you for expanding my horizons!
–grandma wendy–

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3 Kath June 21, 2009 at 3:27 pm

grandma wendy,
THanks and welcome!

Kath

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4 grandma wendy June 22, 2009 at 9:30 pm

by the way…………do YOU have a recipe for stuffed kale????
thanks,
grandma wendy

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5 Katie May 18, 2010 at 8:39 pm

Hi Kath! I found your blog through Google, and I’ve been slowly trying new things from your recipes/tutorials; and I just want to say your tutorials are awesome! Thanks so much! Me and my friend made this the other day, and I was pretty nervous! But I made it how you said and it was easy and perfect! And we put a little bit of maple syrup on it, once we took it out of the oven, and the squash just soaked it up! It was great!

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6 Kath May 19, 2010 at 6:20 am

Glad it’s helpful Katie!

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7 Kurt August 30, 2012 at 11:02 am

I’m new to your blog, and like it already. I’m a retired chef that still loves to experiment in the kitchen. Do you take your own food photos? They are great looking! Just curious, have you read Animal Vegetable Miracle? The author is from Virginia, probably near your town.

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8 KathEats August 30, 2012 at 12:28 pm

Welcome!! Yes, I take all of the photos myself : ) And I have YET to read that book, but I need to!

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9 Kurt August 30, 2012 at 12:39 pm

If you don’t mind me asking, I’d like to know what type of camera you use?

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10 KathEats August 30, 2012 at 12:40 pm

These were taken with a point and shoot years ago, but now I use a Canon 5D Mark II

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11 zuupdesign December 29, 2012 at 6:09 am

I am so happy when I found your website, I was looking and on a hunt task for recipes that I think are smart, healthy, and fun. But then, I stumble upon your kale chip recipe which looks really great. I feel like I found a jackpot! I am a health enthusiast because my line of business is into medical stuff. I have a pill dispenser business. You see, health is always on my mind and I came across your recipe and this is really remarkable. Thank you Kath!

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12 carrie November 11, 2013 at 1:49 pm

Great website! I can’t wait to try this recipe. I was searching to see if it was okay to eat the skin of the acorn squash – glad it is “safe” to eat! I stuffed my acorn squash with some Tofurki Soyrizo, black beans and left over potato hash – YUM! Off to explore your oatmeal section!

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