Acorn Squash

Store whole, uncut acorn squash in a cool, dark place (50–70°F ideal). Keep away from direct sunlight. Once cooked, refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.

Pierce the skin several times before roasting whole to prevent it from bursting.

Roast halved squash cut-side down on a baking sheet with a little water to steam and soften the flesh.

Scoop out seeds before roasting; they can be cleaned and roasted separately as a snack.

Acorn squash is easier to cut in half after a brief microwave steam (2–3 minutes) to soften the skin.

Warm spices: cinnamon, nutmeg, ginger, clove

Herbs: sage, thyme, rosemary

Sweeteners: maple syrup, brown sugar, honey

Savory: garlic, onion, cumin, chili powder

Dairy: butter, cream, Parmesan cheese

Trying to cut raw squash without softening first—it's very hard. Use a sharp knife or microwave briefly.

Roasting at too low a temperature or for too short a time; 400°F for 45–60 minutes is typical.

Overcrowding the pan; give squash space to cook evenly.