A couple years ago, 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 several of them, I figured out an effective method for cutting acorn squash up.
How to Cut Up Acorn Squash:
Cut the top and bottom off the acorn squash. Place the squash on a cutting board. Follow the ridges and cut the squash into wedges.
Once you have cut the squash into wedges, use a serrated knife to remove the seeds. Save the seeds! You can roast acorn squash seeds, just like you do pumpkin seeds.
Use a Vegetable Peeler to remove the skin from each acorn squash wedge.
Cut the squash up into the desired size pieces.
Cutting up an acorn squash is a little work, but well worth the effort for this mild-flavored squash.
Orange-Cinnamon Pork Roast and Acorn Squash Recipe
This pork roast and acorn squash recipe makes a delicious fall meal. It is seasoned with orange juice, honey, cinnamon, and ginger. If you don’t have acorn squash, you can substitute sweet potato for the 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 the oven to 350 degrees. Brush oil over an oven-safe roasting pan.
- Place the pork roast in the pan. Place the acorn squash pieces around the roast.
- Combine the butter, orange juice, brown sugar, honey, orange zest, and spices in a small bowl.
- Drizzle the spice mixture over the pork roast and acorn squash.
- Roast at 350 degrees for an hour or until the roast is cooked through.