How to Cut Acorn Squash Perfectly

Acorn squash is a vegetable that features a mildly sweet, nutty flavor, a glossy dark green edible skin, and a soft, toothsome texture that’s a step above spaghetti squash and a step below butternut squash. Acorn squash has deep, grooved cups that are perfect for stuffing with whole grains, melted butter, or a teaspoon or two of brown sugar and maple syrup. They typically come into season between late summer and early autumn. This veggie is high in vitamin A, vitamin C, calcium, potassium, carotenoids, magnesium, and iron.

Follow a few simple steps to cut acorn squash safely.

1. 1. Create a flat surface at the top of the squash. Place the squash on a cutting board on its side and using a sharp knife, saw a slim slice off the end near the stem. Lay your squash on the newly cut side so it won’t move around as much when trying to cut it further.
2. 2. Cut down the center. Steady the squash with one hand in a claw grip to keep your fingertips away from the blade of your sharp kitchen knife. Using your other hand, point the tip of your blade down towards the cutting board and push the blade all the way through to create two halves.
3. 3. Remove the seeds. Once you’ve made your halves, it’s an ideal time to scoop out the seeds. Use a spoon to remove the seeds and stringy bits from the meat of the squash.
4. 4. Slice the halves into quarters. Turn the squash halves face down on the cutting board and cut through each half lengthwise to create four even quarter wedges.
5. 5. Cut the quarter slices in half. After turning the quarter slices over so the meat is facing up, carefully slice them in half. You can repeat this halving process until you end up with wedges that are your desired thickness.

You can quickly soften an acorn squash before cutting it by using a microwave. Using a knife or fork, make a few small incisions in the squash to allow steam to escape. Place the squash in a microwavable bowl and heat on high for three minutes. Increase the total time if the squash is large or not soft enough after the first round of cooking. This method also works on any variety of winter squash with thicker skin like kabocha or spaghetti squash.

Consider a few creative ways to cook acorn squash.

1. 1. Vegan roasted acorn squash recipe: Roast acorn squash slices in a single layer on a parchment paper-lined baking sheet with olive oil, salt, and pepper for ten to fifteen minutes in an oven preheated to 400 degrees Fahrenheit. Then add a handful of halved and pitted dates, and continue to cook until the dates are soft and caramelized. Serve the roasted squash with toasted coconut chips.
2. 2. Acorn squash salad recipe: For a simple side dish, bake or roast acorn squash halves and let them cool on a sheet pan. Then dice the cooked squash into bite-sized cubes and add to your favorite salad. Consider tossing the squash with Tuscan kale, toasted pepitas, pickled red onions, black pepper, kosher salt, and a green goddess dressing.
3. 3. Savory farro-stuffed acorn squash recipe: Cut squash into halves and roast in a 400-degree oven until just tender—about ten minutes. Remove the squash from the oven and set it aside. Combine cooked farro (or quinoa), parsley, cranberries, and chopped walnuts; season to taste. Spoon the mixture into the acorn squash and top with freshly grated Parmesan. Transfer the squash back to the oven and bake until the cheese is golden brown—about three or four minutes.

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