Storing and Reheating Leftovers
Store any leftover roasted acorn squash in an airtight container for up to three days. Reheat leftovers in the oven or microwave (if it has been scooped out of the shell). Always use discretion with your leftovers.
I love acorn squash. I think it was made just to be the perfect individual sized squash. Just look at my Sausage Stuffed Acorn Squash. It is like a nature made bowl of nutrition and fiber. Whether you are stuffing your acorn squash or just topping it with sugar and butter like we are doing here, acorn squash is a bound to be your new best friend.
Prepare your acorn squash. Carefully cut it in half and remove the seeds and pulp. Read more on this below. Bake the squash. Place the acorn squash cut side down on the prepared baking sheet. Bake for 30 minutes or until a skewer pierces the skin of the squash and goes through smoothly. Take it out of the oven when cooked.Add the butter and brown sugar. Allow them to melt into the center of the squash. Serve and enjoy!
Tip One: Before you try to slice through it, try to pull the stem off. It might look more picture-perfect with the stem, but it just gets in the way.Tip Two: Soften the squash before attempting to cut it. Put it in the microwave for one minute and it will be a little easier to cut in half.Tip Three: Use an ice cream scoop to remove all the pulp and seeds inside. It can be difficult to get out, but using a nice metal scoop will make it easier.
If you want to make a meal out of baked acorn squash, I have some other acorn squash recipes to try out. Sausage Stuffed Acorn Squash is a hearty and healthy meal that is simple but delicious. Roasted squash (without the butter and brown sugar) is also the star of my Acorn Squash Soup!
Bone-in Pork Loin RoastSlow Cooker Pot RoastSpatchcock Chicken
