Acorn Squash – Convection Oven

by on October 12, 2011 » Add more comments.
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  • Acorn squash
  • EVOO


  1. Wash briefly under running water, then dry with a towel.
  2. Cut in half from stem to tip using a heavy knife.
  3. Spray both cut faces with PAM or brush with EVOO.
  4. Bake in Convection Oven or Toaster Oven face down for 25 minutes at 350 degrees.
    If you like your squash a little on the firmer side, make this only 20 minutes.
  5. Remove half-baked squash, and spray or oil again.
  6. If you have it, EVOO or melted butter, this adds a great flavor
  7. Return face up to cook 20 more minutes.
  8. Meanwhile, cream together 1 TBL sugar into 4 TBL butter
  9. Remove and cover each with 1/2 of the butter mixture
  10. Return to cook (cut side up) for five more minutes.

Note: A piece of crumpled aluminum foil makes a good base if your squash does not sit flat.


Here is a recipe from Martha Stewart, where she cooks (and eats) the skin and all.

  1. Halve the squash and remove the seeds – just as done above – but this is where the similarity ends…
  2. Cut the halves in half again and again, creating about 32 thin wedges
  3. Toss with EVOO, corriander, salt, cumin, cayenne and black pepper (to taste)
  4. Bake on greased baking sheet at 425º for 20 minutes
  5. Flip wedges to bake the other side
  6. Bake another 15 minutes
  7. Serve with the skin

Hmmmmm…..  I haven’t tried this yet, but Martha has not led me wrong before.


Find more like this: Dinners, Salads and Veggie Dishes

2 Responses to Acorn Squash – Convection Oven

  • Robert Nelson says:

    recipe works great except for cooking times. I had to cut my times back to 20 min each side and 5 mins at end.

  • Robert Andrews says:

    Ovens can vary. I prefer mine a little softer, so cook longer. Good feedback though. I will change the recipe to 25-20 and 5 – depending on preference. Thanks!

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