Acorn squash can be cooked into a sweet, savory dish, or a combination of the two flavors! This delicious dish is perfect for enjoying when the weather is cold. Each pumpkin can be served for 2 people so you can double the recipe as desired. By seasoning and grilling it, you can have a delicious dinner in no time.
Ingredients
Ordinary Roasted Acorn Pumpkin
- 1 pumpkin acorn
- 1 tbsp. olive oil
- 1 tsp. kosher salt
- tsp. black pepper powder
For 2 servings
Seasoned Acorn Pumpkin
- 1 pumpkin, unpeeled, seeds removed
- 2 tbsp. olive oil
- 1½ tsp. cumin powder
- 1 tsp. coriander powder
- tsp. red chili powder
- Kosher salt and pepper powder
For 2 servings
Cinnamon Acorn Pumpkin
- 1 pumpkin
- 2 tsp. unsalted butter
- 2 tbsp. brown sugar
- 1 tsp. cinnamon powder
- tsp. salt
For 2 servings
Maple Acorn Pumpkin
- 1 pumpkin
- 2 tbsp. brown sugar
- 2 tbsp. melted unsalted butter
- 2 tbsp. maple syrup
- Salt and ground black pepper to taste (optional)
For 2 servings
Step
Method 1 of 4: Making Plain Baked Acorn Pumpkin
Step 1. Preheat the oven to 190 °C
Place the roasting rack in the lower third of the oven.
Step 2. Split the acorn pumpkin in half vertically, starting at the stem and working downwards
Use a serrated knife to slice the pumpkin through the flesh and into the cavity in the center (you will feel the cavity when the knife penetrates the fruit easily). Slice the pumpkin in half with a sawing motion. Don't cut off the stems, and don't worry if the pumpkin doesn't split in half right away.
Step 3. Pull the two halves of the pumpkin in half
Do this by holding each part of the pumpkin, and pulling it apart until it splits. You can also do this with a stiff spatula. At this point, you can also cut the stems.
Step 4. Remove the outer layer of flesh and seeds with a metal spoon
Remove all seeds and fibrous flesh from the pumpkin cavity. Remove the fiber. You can remove the pumpkin seeds or use them for other dishes. Roasted acorn pumpkin seeds are delicious!
Step 5. Place the sliced acorn squash on the baking sheet
Place the pumpkin flesh side up and the skin side down. Pour water into the inch of the pan to prevent the pumpkin from drying out or scorching.
Step 6. Apply olive oil on the pumpkin
You will need about tbsp. oil for each piece of pumpkin. Spread the oil evenly on the flat part of the meat and the cavity in it. Use a brush or fingers to apply olive oil.
Step 7. Add pepper and salt
The amount to add is up to you. Depending on the recipe you're using, you can use a lot or less of the seasoning.
Step 8. Bake the acorn squash for 45-60 minutes
The pumpkin is done when the flesh caramelizes and the edges are toasted. Check for doneness by stabbing the pumpkin with a knife or fork. The squash is done if you can pierce the flesh easily.
Step 9. Let the pumpkin cool before you serve it
You can eat it straight away with the skin on, or scoop out the flesh of the pumpkin and place it in a serving bowl.
Method 2 of 4: Making Seasoned Acorn Pumpkin
Step 1. Preheat the oven to 205°C
Place the roasting rack in the lower third of the oven.
Step 2. Split the acorn pumpkin into two halves
Start by cutting off the stalk at the top of the pumpkin and discarding it. Next, use a knife to cut the pumpkin in half vertically from top to bottom in a sawing motion. Separate the two pumpkin pieces when you are done slicing them.
Step 3. Remove the outer layer of pumpkin flesh and seeds with a metal spoon
Make sure to scrape all the fibrous parts of the meat. Remove the outer layer of meat, and save the pumpkin seeds for use in other dishes.
Step 4. Slice the pumpkin into pieces about 1 centimeter thick
Turn the pumpkin slices upside down on the cutting board. Slice the pumpkin flesh, like bread, from one end to the other.
Step 5. Apply olive oil on both sides of the pumpkin slices
Do this with a dabbing brush or fingers.
Step 6. Sprinkle the spices, pepper and salt on the pumpkin slices
To make the process easier, mix all the spices in a jar, then sprinkle the spice mixture on both sides of the pumpkin slices. Alternatively, you can also mix the pumpkin slices with the spices, pepper, and salt in a bowl.
If you don't have cumin, coriander, or red chilies, try using: 1 clove of minced garlic and 1 tbsp. chopped fresh sage, thyme, or rosemary
Step 7. Place the pumpkin slices on a baking sheet, then bake for 20-25 minutes
Place the baking sheet in the lower third of the oven. The pumpkin is done when the flesh begins to turn brown and tender.
Step 8. Serve the pumpkin
You can serve the pumpkin with the skin or remove it first. Enjoy the pumpkin while it's still hot.
Method 3 of 4: Making a Cinnamon Acorn Pumpkin
Step 1. Preheat the oven to 205°C
Place the roasting rack into the lower third of the oven.
Step 2. Split the acorn pumpkin into two halves
Use a serrated knife to cut the pumpkin in half vertically with a sawing motion. Pull the slices until the pumpkin splits in half.
Step 3. Use a metal spoon to remove the seeds and outer layer of pumpkin flesh
Be sure to scrape the inner cavity of the pumpkin to remove the fibrous layer. Remove the outer layer of flesh, but save the seeds for roasting and eating at a later time.
Step 4. Place the pumpkin on the baking sheet
Make sure the cutlet is facing up, and the skin is down and touching the pan. Pour water into the inch of the pan to prevent the pumpkin from drying out or scorching.
Step 5. Fill each pumpkin cavity with butter and brown sugar
Add 1 tbsp. butter and sugar into each of the cavities in the pumpkin pieces. You don't need to melt the butter or slice it into small pieces. The butter will melt on its own and mix with the sugar.
Step 6. Sprinkle salt and cinnamon on each piece of pumpkin
The salt will reduce the sweetness of the sugar and help bring out other flavors. Make sure you've evenly sprinkled the salt and cinnamon on both the slices and the cavity of the pumpkin.
Step 7. Bake the pumpkin for 45-60 minutes
When the pumpkin is hot, the sugar and butter will melt and mix into a sauce. The squash is ripe when the edges start to turn yellow. Check the pumpkin for doneness by stabbing it with a knife or fork. If you can pierce it easily, the pumpkin is ripe.
Step 8. Let the pumpkin cool slightly before you serve it
You can eat it straight and remove the skin, or scoop out the flesh of the pumpkin and place it in a bowl. If you do this, don't forget to mix the melted butter and sugar!
Method 4 of 4: Making Acorn Maple Pumpkin
Step 1. Preheat the oven to 205°C
Place the roasting rack in the lower third of the oven.
Step 2. Split the acorn pumpkin in half vertically
Start by sticking a knife through the top of the pumpkin until it's through the cavity on the inside. Next, slice the pumpkin down in a sawing motion. Keep moving the knife until you reach the other side of the pumpkin.
Step 3. Pull the pumpkin slices apart into two halves, scraping the seeds and outer layer of flesh with a metal spoon
Remove and discard any fibrous layer of meat when finished. You can remove the pumpkin seeds or use them for other recipes.
Step 4. Place the pumpkin on the baking sheet
Place the pumpkin with the slices facing up. To prevent the pumpkin from drying out or scorching, fill a saucepan with centimeter of water.
Step 5. Fill each piece of pumpkin with equal amounts of butter, brown sugar, maple syrup, pepper and salt
Butter the pumpkin slices and cavities first, then add the brown sugar and maple syrup. Sprinkle pepper and salt on each piece of pumpkin, if desired.
Step 6. Bake the pumpkin for 1 to 1 hours
The pumpkin is ripe when the top is brown and the flesh is tender. Check the pumpkin for doneness by sticking a knife or fork. If you can pierce it easily, the pumpkin is ripe.
Step 7. Let the pumpkin cool before you serve it
If some of the butter and maple syrup isn't soaking into the pumpkin, use a spoon to pour it over the dry portions of the meat. You can serve the pumpkin with the skin on, or you can slice the flesh of the pumpkin to separate it from the skin with a knife and serve in a bowl.
Tips
- You can scoop out the flesh of the pumpkin with a metal spoon or the spoon included in the kit to carve a halloween pumpkin.
- Save the pumpkin seeds! You can bake and eat at a later time.
- If you have any left on the pumpkin, allow it to cool to room temperature, then refrigerate. This pumpkin can last up to 5 days.
