Last year, I bought incorrectly marked seeds and accidentally planted acorn squash when I thought I was planting pumpkins. The plants were incredibly productive. I had tons of acorn squash and limited experience with preparing it. After butchering a couple of them, I figured out an effective method for cutting acorn squash up.
How to Cut Up Acorn Squash:
Follow the ridges and cut the squash into wedges.
Once you have removed enough wedges to access the seeds, scrape them out. Save the seeds you can roast squash seeds.
Use a Vegetable Peeler to remove the skin.
Cut the squash up into the desired size pieces.
It is a little work, but well worth the effort for this mild-flavored squash.
- 2 lb. pork roast
- 2 acorn squash, cut into bite size pieces
- 2 tablespoons butter
- 2 tablespoons orange juice
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon orange zest
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- Preheat oven to 350 degrees. Brush oil over an oven-safe roasting pan.
- Place roast in the pan. Place acorn squash around roast.
- Combine butter, orange juice, brown sugar, honey, zest, and spices in a small bowl.
- Drizzle the spice mixture over the pork roast and squash.
- Roast at 350 degrees for an hour or until roast is cooked through.
Have you tried acorn squash?