How to Cook Acorn Squash in Tin Foil

Acorn squash, as with all winter squash, develops a thick, tough skin because they are not harvested until they are completely mature. This can make slicing or peeling winter squash a bit of a challenge, but the tough rind also makes an excellent natural bowl for baking squash stuffed with scrumptious fillings. Whether you dice acorn squash or bake it in halves, covering it with aluminum foil helps keep it tender and moist.

Things You'll Need

Paper towels
Chef’s knife
Nonstick cooking spray
Seasonings

Baking dish
Oil or butter
Filling, optional

Gettin' Ready

Wash your acorn squash thoroughly in warm water. Pat the squash dry with paper towels.
Cut the stem out of the squash using a sharp chef’s knife. Take your time and work carefully to avoid mishaps or injuries that can be caused by the knife slipping on the tough skin.
Cut the squash in half lengthwise. Scoop out all of the seeds and membranes.

Cuttin’ Up

Preheat your oven to 400 F. Coat a baking tray with a thin film of nonstick cooking spray or olive oil.
Peel the skin away from the squash with a vegetable peeler or paring knife. This can be tough, so take your time.
Cut the squash into small cubes. Make sure that all of the cubes are as consistent in size as possible so that they all get done at the same time.
Toss the squash pieces in olive oil, salt, pepper and the seasonings of your choice. You can create a savory flavor profile by using rosemary, thyme and sage; a spicy one with chili powder, garlic and lemon pepper or a sweet one with cinnamon and brown sugar.
Spread the squash in a single layer on your oiled baking sheet. Cover the pan tightly with aluminum foil. Bake the squash for 30 minutes and then uncover it. Bake it for another 30 minutes until the outsides are slightly crisp and the insides are tender.

Goin’ Halfsies

Preheat your oven to 400 F. Oil a deep baking dish with butter, nonstick cooking spray or oil.
Place your acorn squash halves into the baking dish, cut side up. Score them a few times across the inside with a paring knife. Salt and pepper the squash.
Add your filling to the hollow at the center of the squash. This can be anything you like, from butter, brown sugar and maple syrup to bread stuffing, rice and vegetable mix, or your favorite chili.
Pour just enough water into the baking dish to cover the bottom. This helps soften the squash. Cover the baking dish tightly with aluminum foil and bake them for 30 to 40 minutes.
Uncover the squash and bake it for another 30 minutes or until it is fork-tender all the way through.

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