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#ACORN SQUASH CASSEROLE WITH CHEESE SKIN#

You can also freeze cooked acorn squash for up to 8 months.

Let the squash cool to room temperature.

Once the squash is cooked and the flesh is removed from the skin, you can store it in the refrigerator or freezer for leftovers or meal prep. Once the top of the squash is removed, place the squash on a cutting board cut-side down, this allows you to push the knife through with more steadiness. Use a sharp knife to carefully pop off the stem by wedging the tip of the knife under and prying it up, or simply slice off the top of the acorn squash.

If you are having trouble cutting the squash in half, try this trick.

I like using a fork to scrape out the seeds, however a grapefruit spoon is another helpful tool.

Use something sharp to deseed the squash.

#ACORN SQUASH CASSEROLE WITH CHEESE SKIN#

You can also easily peel the skin from the squash, once it’s cooled to the touch, or by using heat-proof gloves. You do not need to peel acorn squash before cooking, as the flesh will easily scoop out of the squash once it’s cooked.Salting the squash before roasting it also helps to pull out some of the moisture to avoid watery squash. Overcooked squash will become watery and mushy. To avoid watery acorn squash, do not over cook it.If it’s fork-tender, it’s done cooking and ready to eat. 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. 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 you’re roasting more than one squash, I would recommend the oven for the best texture and the ability to cook several squash at a time. It cooks in almost half the time as the oven and the taste and texture are almost identical to the squash cooked in the oven. Best overall: if you’re only cooking one acorn squash, I’d recommend the air fryer.It’s tender, with a slightly crispy, caramelized texture on the top layer of squash.

The texture of acorn squash cooked in both of these appliances is very similar. Best texture: it’s a tie, between the air fryer and oven.If you’re in a hurry, this is the method I’d recommend. Fastest: the microwave only takes 8 minutes to cook a whole acorn squash, making it the fastest method.Roast in a preheated 400☏ oven for 35-45 minutes.Follow the instructions above to prepare the squash, then place it cut side up on a foil-lined baking sheet.Season and dig in, or use in your favorite acorn squash recipe. Use a fork to remove the seeds from the middle of the squash. Remove from the microwave and slice in half from root to stem.Microwave for 4 minutes, use tongs or an oven mitt to flip the squash over on the plate. Place the squash on a microwave-safe plate.Use a fork to poke holes all over the squash to release steam as it cooks in the microwave.After you’ve followed the steps above to prepare the squash, place it cut side up in an air fryer.Other seasonings can also be added at this time. Brush the flesh of the squash with olive oil, then season with salt.

Use a fork to remove the seeds from the middle of the squash.

The skin on acorn squash is very thin so it’s much easier to cut than other squash, like spaghetti squash.

Cut the acorn squash in half from stem to root.

If the squash you have is smaller or larger, you may have to adjust the cooking times either up or down. If cooking the squash in the microwave, you’ll want to keep it whole and follow the directions in the next section.Įach of these methods were tested using an average size squash, 1 ½ – 2 pounds in size. If cooking the acorn squash in the oven or an air fryer, follow these steps to prepare the squash before roasting. No matter how you serve it, you’re going to fall in love with this delicious variety of squash! Preparing acorn squash for cooking It’s easy enough to prepare it in the microwave, oven, or air fryer to be served as a side dish, or as part of a recipe.ĭress it up with a variety of seasonings and toppings, blend it into soups, top salads, incorporate it into casseroles or stuff it with extra veggies or roasted meats. The dark green skin surrounds a beautiful orange flesh that is filled with fiber, vitamin C, B vitamins, potassium, and magnesium making it a nutritious choice! The perfect mix of savory and sweet, acorn squash should definitely be part of your fall and winter menus! It’s a type of gourd that is related to pumpkins, butternut squash and zucchini.

What’s the best way to cook acorn squash.