Acorn Squash with Apple Walnut Stuffing Recipe — Salt & Wind Travel (2024)

FAQs

How long to bake acorn squash at 350 degrees? ›

Preheat the oven to 350 degrees F (175 degrees C). Place acorn squash halves cut-side down onto a cookie sheet. Bake in the preheated oven until flesh begins to soften, about 30 to 45 minutes. Remove squash from the oven and transfer one squash half, cut-side up, to a deep baking dish.

Good news: you don't need to peel acorn squash. Its hard, grooved skin softens significantly as it cooks, and it's edible, too. If you do want to remove the skin, wait until after you cook it, at which point it will peel right off.

Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.

Preheat the oven to 400°F and line a large baking sheet with parchment paper. Place the squash cubes on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast 30 to 35 minutes or until golden brown around the edges.

Gather the ingredients and preheat the oven to 350 degrees F (175 degrees C). Place squash, cut-sides down, in a 9x13-inch baking dish. Pour 2 cups water into the dish around the squash halves. Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours, adding more water as needed.

Planting. Summer squash (Cucurbita pepo) is a warm-season crop that grows best at average temperatures between 65 and 75 °F. Squash seeds do not germinate well in cold soil.

Curing. After harvesting, cure winter squash (except for the acorn types) at a temperature of 80 to 85°F and a relative humidity of 80 to 85 percent. Curing helps to harden the squash skins and heal any cuts and scratches.