How to Cook Acorn Squash 7 Different Ways—Including Roasted, Grilled, and More

It's no secret that acorn squash is a stunner in the produce aisle or at the farmers market. Its captivating acorn-like, ribbed shape, and smooth, dark green and sometimes-speckled skin have the power to stop anyone in their tracks. Keep your eyes peeled for other types of acorn squash like orange/golden or white, too. It takes well to a wide variety of cooking methods such as roasting, steaming, and more, plus it's adaptable to different types of seasoning. Acorn squash is mild in flavor and its orange flesh is creamy and tender.

Learning how to cook acorn squash begins with its easy prep. It's a breeze since there is no real need to peel the squash, as the flesh separates easily from the skin and can be eaten directly from the shell once cooked. (Eating the skin is a personal preference but it is edible, just be sure to wash and scrub well). You will always want to start by halving the squash through the stem to remove the seeds and stringy bits and using a sharp chef's knife and a stable work surface to do so. From there, cut into wedges or chunks, slice, or leave as halves.

Play around with different seasonings and spices like ground coriander, chili powder, or sprinkle with a nut and seed mixture and a drizzle of maple syrup before serving. For a delightful, cozy option, toss the squash with oil or melted butter, honey or maple syrup, and a sprinkle of cinnamon and nutmeg.

How to Roast Acorn Squash

This is a go-to method for cooking acorn squash, as the heat of the oven helps to concentrate and enhance its flavor. After the acorn squash is cut in half and scooped to remove the seeds, it can be cut into wedges or roasted cut-side down. Roasting cut-side down allows for the subtle caramelization of the flesh and it's just divine. If seasoning with more than just olive oil, salt, and pepper, be sure to line the baking sheet with parchment paper for easy cleanup. For a hearty meal, stuff each acorn squash half like in this Goat Cheese and Mushroom–Stuffed Acorn Squash.

1. Preheat oven to 425 degrees.
2. Cut squash in half through the stem and scoop out seeds. Cut into wedges, if desired.
3. Drizzle wedges or cut sides of squash halves with olive oil and season with salt and freshly ground black pepper. If roasting squash halves, place cut-side down on a baking sheet. Bake squash until tender when pierced with a fork, about 25 minutes for wedges, and about 35 minutes for halves, depending on thickness and size.
   

How to Boil Acorn Squash

The perk of boiling acorn squash is that it yields moist, tender flesh. This is a good option for soups or if mashing and serving as a side (after peeling away the skin post-cooking). It will need some fat such as olive oil or butter to give it flavor, as well as seasoning.

1. Cut squash in half through the stem and scoop out seeds.
2. Cut into large chunks, keeping the skin on.
3. Bring a large pot of salted water to a boil and add squash. Boil, until tender when pierced with a fork, about 15 minutes. Drain and season as desired.
   

How to Steam Acorn Squash

Steaming acorn squash helps to keep it extra-tender and soft while conserving its subtle sweetness. There is no fat needed to cook it in this method, which is great for someone looking to use less fat in their cooking. However, because fat does add flavor, steamed acorn squash benefits from melted butter or a drizzle of olive oil before serving.

1. Cut squash in half through the stem and scoop out seeds.
2. Bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Make sure the steamer basket does not touch the water.
3. Place squash halves, cut-side down, in the steamer basket. Cover and steam until tender when pierced with a fork, about 20 minutes.
4. Season with salt and pepper, and melted butter or a drizzle of olive oil, if desired.
   

How to Grill Acorn Squash

Grilled acorn squash is a delicious option when craving a subtle smokiness and it elevates the squash's mild taste wonderfully. Infuse the squash with flavor with a spiced butter mixture made simply with room-temperature butter, warm ground spices, and a touch of maple syrup or honey. Indirect heat is key here to ensure the squash cooks evenly and maintains its tender texture.

1. Cut squash in half through the stem and scoop out seeds. Slice off some of the outside skin to make a flat base in each of the halves.
2. Preheat grill for indirect cooking over high heat. Lightly oil grates. Place squash halves cut-side down over indirect heat. Grill with the lid closed, until grill marks appear, about 30 minutes. Turn squash halves with cut-sides facing up and grill with the lid closed, basting with spiced butter mixture if desired, until tender when pierced with a fork, about 25 minutes.
   

How to Saute Acorn Squash

Sautéing isn't a cooking method commonly used for acorn squash, but it does yield caramelized chunks without turning on the oven. The secret to this technique is steam-frying. Basically, just a bit of water is added to the skillet after pan-frying the squash to create enough steam to ensure it cooks evenly and retains moisture.

1. Cut squash in half through the stem and scoop out seeds. Cut into 1-inch chunks keeping the skin on.
2. Heat a drizzle of olive oil in a large skillet with a lid over medium-high. Add squash in an even layer and cook, stirring occasionally, until golden brown in spots, about 10 minutes. Season with salt and freshly ground black pepper.
3. Carefully add a splash of water and immediately cover the skillet. Reduce heat to medium and cook, until tender when pierced with a fork, about 10 minutes.

How to Cook Acorn Squash in an Air Fryer

Not only does the high heat of an air fryer help to get caramelized edges on the squash, but it also cooks in a fraction of the time. The result is much like roasting, the orange flesh will be tender and the flavor will be concentrated and enriched by all those browned bits.

1. Cut squash in half through the stem and scoop out the seeds. Slice into evenly sized pieces about 1-inch thick, keeping the skin on.
2. Preheat air fryer to 400 degrees. Toss squash with a generous drizzle of olive oil and season with salt and freshly ground black pepper.
3. Lightly coat air fryer basket with cooking spray. Add squash to basket and air fry, stirring halfway through, until golden brown in spots and tender when pierced with a fork, about 15 minutes.

How to Cook Acorn Squash in an Instant Pot

Much like traditional steaming on the stovetop, cooking acorn squash in an Instant Pot—AKA under pressure—will yield tender and moisture-rich results. It's a great method for when you want to use the flesh of the acorn squash, as you can just scoop it from its shell. Try it for soup, mash, or to make a silky sauce– or puree it and use it for pie!

1. Cut squash in half through the stem and scoop out the seeds. If the halves are too large to fit in the Instant Pot insert, cut each half in half to get four pieces.
2. Place trivet in Instant Pot and add about 1½ cups water. Place squash on top of trivet in a single layer, some overlapping is fine.
3. Lock lid and turn steam-release handle to sealing position. Select the "Steam" setting and cook at high pressure for 8 minutes.
4. Quick release the pressure. Remove lid when the pressure has fully released. If squash is not tender when pierced with a fork, add another ½ cup water, lock lid, and turn steam-release handle to sealing position. Cook at high pressure for 2 minutes. Quick-release the pressure. If necessary, keep cooking under pressure in increments of 2 minutes until desired tenderness is reached.