How To Bake Acorn Squash Whole

Most acorn squashes are dark green, but white and gold types also exist.

Image Credit: SouthernLightStudios/iStock/Getty Images The familiar green winter squash with orange flesh called acorn squash gets its name from its deep green ridges, as well as its wide top that gradually tapers to a narrow bottom. That makes it look, yes, like an acorn.

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 Combining the squash with butter and syrup highlights its sweet taste. The naturally small squash variety is diminutive enough to be cooked whole, then peeled, and mashed or cubed. Here's how to cook an acorn squash whole.

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  Which Squash Can Be Cooked Whole?

Some winter squash varieties are too large to cook efficiently without being halved or quartered. Acorn and spaghetti squash, however, tend to stay are usually fine for whole cooking.

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 Look for squash that are no larger than 6 inches in diameter. One advantage to this method is that you don't have to peel or chop the tough raw vegetable. Larger ones should be sliced into pieces or halved.

Baking vs. Microwaving Acorn Squash Baking or microwaving whole acorn squash will give you the most reliable results.

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No matter which method you use to cook the squash, always start by poking holes all over the squash to prevent a buildup of pressure — or the vegetable may explode. Preheat the oven to 325 degrees Fahrenheit. Bake the squash in the oven for 90 to 120 minutes or until the shell is less rigid. Alternatively, microwave the whole squash on high for at least 10 minutes. If the shell doesn’t give when prodded or the skin can’t be pierced easily, microwave it in 5-minute increments until tender.

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 Boiling Acorn Squash

Smaller winter squash varieties such as acorn squash may be boiled without being cut into pieces, just as they can be be baked or microwaved. Be prepared, however, boiled squash is often more watery and bland than those cooked with other methods.

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 You may need to drain the peeled, cubed pieces before mashing or serving, then add extra flavorings afterward.

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Before boiling, pierce the skin in several place to prevent pressure buildup before setting the squash into the boiling water. Bring a pot of water to a boil. Cook the squash in a covered pot at a medium boil for about one hour.

Tips for Cooking Acorn Squash Keeping the acorn squash whole for the first part of the cooking process softens up the rind and flesh so that it slices more easily into halves. Here are a few tips to keep in mind as you cook your acorn squash.

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Fill the halves with stuffing or a combination of butter and syrup, then resume cooking them. When zapping the acorn squash, partially microwave the pierced, whole vegetables for 5 minutes, then microwave the filled halves for another 2 to 5 minutes. For baking, remove the whole squash from the oven after about 15 minutes, halve it, then return the halves to the oven for another 15 to 30 minutes.

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  references
  
      Cooking Light: "Guide to Winter Squash"
    
      RecipeTips: "All About Winter Squash"
    
      Sunset: "Winter squash — 6 delicious recipes"
    
      University of Illinois Extension: "Winter Squash"
    
      Betty Crocker: "How to Cook Winter Squash"
    
      Williams-Sonoma: "Ingredient Spotlight — Winter Squash"
    
      Harvest to Table: "Kitchen Basics — Winter Squash"
       




  references
  
      Cooking Light: "Guide to Winter Squash"
    
      RecipeTips: "All About Winter Squash"
    
      Sunset: "Winter squash — 6 delicious recipes"
    
      University of Illinois Extension: "Winter Squash"
    
      Betty Crocker: "How to Cook Winter Squash"
    
      Williams-Sonoma: "Ingredient Spotlight — Winter Squash"
    
      Harvest to Table: "Kitchen Basics — Winter Squash"
    




Most acorn squashes are dark green, but white and gold types also exist.

Image Credit: SouthernLightStudios/iStock/Getty Images

      Cooking Light: "Guide to Winter Squash"
    
      RecipeTips: "All About Winter Squash"
    
      Sunset: "Winter squash — 6 delicious recipes"
    
      University of Illinois Extension: "Winter Squash"
    
      Betty Crocker: "How to Cook Winter Squash"
    
      Williams-Sonoma: "Ingredient Spotlight — Winter Squash"
    
      Harvest to Table: "Kitchen Basics — Winter Squash"