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.
Pork Roast with Acorn Squash
Ingredients
- 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
- 1/2 teaspoon ginger
Instructions
- 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.
-h (@taste-buds) says
Oh man, that looks delish! I just had a pork roast and winter squash that I had to get rid of and I’m a little upset that I didn’t read this before I made them.
-h
Kitchen Belleicious says
Love love! I have done roast plenty of times but never though to include squash alongside it. Genius
Sue says
One of my favorites. Easy to prepare, great to store for the winter, no drawbacks to this one at all. Easiest is to cut in half, take out the seeds & fibers, turn upside down on a baking sheet and toss in the oven. Cook til tender, and then do whatever you want with them. I like to fill with a mixture of ground meat & veggies…..
Also a great squash roasted, then cut out and put in the soup kettle for Creamy Squash Soup. Season with curry powder if you like.
I could go on & on! Squash is one of my staples!
Tami Lyn says
I think this is the only one that I have tried and actually eaten-I know, I know, I’m super picky. I think I just baked it with some brown sugar. This would be a good way to get some more veggies in my diet.
Beth @ Aunt B's Kitchen says
Okay, you are just ‘way to smart for me! That’s such a simple, clever way to cut up a squash. The recipe looks tasty too. 🙂