Roasted Acorn Squash Recipe with Rosemary and Garlic (2024)

FAQs

How long does it take to bake acorn squash at 350 degrees? ›

Preheat the oven to 350 degrees F (175 degrees C). Place squash in a shallow baking pan, cut-side down. Bake in preheated oven until tender, about 30 minutes.

Acorn squash has more carotenoids than any other food. Carotenoids are a powerful antioxidant that help fight inflammation and prevent cell damage.

Glycemic Index of Acorn Squash

Acorn squash has a moderate GI, which means it raises blood sugar at a slower rate compared to high-GI foods. It's essential for individuals with diabetes to be mindful of the portion sizes when including acorn squash in their meals to manage blood sugar levels effectively.

Place 1/2 tablespoon butter and ½ tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40-60 minutes, depending on the size of the squash, until tender when pierced with a small knife.

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.

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. Remove from the oven and transfer each half to a plate, cut-side up.

Next time you roast a squash like acorn, butternut or honeynut, try leaving the skins on and give them a nibble. Be sure to scrub the skin well, Joyce recommends, to remove any dirt or debris. The pleasantly chewy texture may just surprise you, plus you can never go wrong with more fiber.

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 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. If it's fork-tender, it's done cooking and ready to eat.

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.

Acorn squash is packed with both soluble and insoluble fiber. Though they have different functions in your body, both play important roles in digestive health. Insoluble fiber adds bulk to your stools while soluble fiber softens them, preventing constipation and supporting regular bowel movements ( 13 ).

What is the number one vegetable for inflammation? ›

Broccoli

Here's why. When you work out hard, your body produces inflammatory cytokines that do a number on your muscles (hello, tired, achy muscles!). Turns out, eating broccoli after a workout could nip that process in the bud.

Acorn squash: It has less vitamin A than butternut but provides even more fiber (9 grams per cup) and potassium (896 mg).

Sweet potatoes are a good source of dietary fiber, and squash provides an additional boost with vitamin E and calcium. Neither vegetable has a negative impact on weight or health maintenance in its natural state.

Kidney-friendly squashes include yellow crookneck, scallop, and spaghetti. Some that should be enjoyed on occasion in half serving sizes (due to their potassium content) include pumpkin, butternut, acorn, hubbard and zucchini.

Acorn squash is rich in antioxidants, which can neutralize potentially harmful molecules called free radicals. These antioxidants can help to protect people against health issues like arthritis, heart disease, stroke, high blood pressure, and certain cancers.

A squash with soft spots and is soft to the touch, is a sign that the squash has gone bad. And if it starts to leak fluid, that's a sure sign that the squash is spoiled. Likewise, if the flesh and seeds of the fruit are mushy and slimy, that's a clear sign that it shouldn't be eaten.

This squash has a lot of antioxidants, which can boost your immunity and help your body to fight off certain diseases. Acorn squash contains antioxidants like vitamin C that help strengthen bones and blood vessels. It also has vitamin A, which helps improve the health of your lungs, heart and other vital organs.

Like most plants in the Cucurbita family, they cannot handle even a light frost (which occurs at 32 degrees Fahrenheit). Acorn squash seedlings will need to be transplanted out 1-2 weeks after the last frost when soil temperatures are consistently at least 60 degrees Fahrenheit.

When growing acorn squash, plant five or six seeds per hill, but wait until the soil temperature rises to 60 F. (15 C.) and all danger of frost is past since the seeds need warmth to germinate and the plants are extremely frost tender. These vines prefer temperatures between 70 and 90 F.

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.