If you want to add any other flavors, now is the time to do it. Get that squash in a bowl and toss to coat in a few Tablespoons of honey. If cooking in the oven, set it to 375 (190C, Gas Mark 5) and cook for 20 minutes, then flip and cook for an additional 20 to 25 minutes.Īnd now to add the finishing touch. Yup, of course, an air fryer is basically just a countertop convection oven, so aside from taking longer, a normal range works just fine. Set your air fryer to 375 degrees (190 C, or Gas Mark 5 if your air fryer works in Gas Mark.) Cook for 10 minutes, then toss well and cook for another 10. (Or leave it on the baking sheet if you’re using a regular oven.) Now just toss your squash into the basket or tray of your air fryer.
Next, add a generous amount of coarse-grained salt. (Or toss to coat in oil if you’re using a bowl.) Give everything a good spritz with some olive oil spray, then toss and spritz again. (I think baking sheets are easier to clean, so that’s what I use.) Next, cut your squash into bite-sized cubes and toss those bits onto a baking sheet or into a bowl. I love my Japanese-style nakiri knife for this, but you can use a boning knife or a carving knife with good results.
Air fryer acorn squash seeds skin#
(This makes it easier to get the skin off if you don’t like it, too.)įor this, you’re going to want a good sharp, thin-bladed knife. If you want, you can stop here and just roast your squash in wedges. What we’re looking for is a beautifully cleaned squash, with no little stringy bits. I just used a teaspoon, and it took about 5 seconds.Īcorn squash seeds are edible, so you can clean them and roast them up with some hot sauce if you want to, but I don’t tend to like them, so I just toss them in the yard for the local wildlife. Unlike its cousin the pumpkin, getting the seeds out of acorn squash is quite easy. This will make it more stable and easier to work with.) (*Note: If you don’t have a cleaver, you might want to slice off the stem end and the very bottom of the squash before cutting it in half. Then just give the cleaver a few good whacks, and your squash should split right in half, like so. It should wedge its way into the squash a little, like this. Place the blade of the cleaver in the center o the squash and give it a few solid taps.
Put your acorn squash on a cutting board top side down. This should be quite easy to do, as they usually just pop off. So grab that cleaver and let’s take this acorn squash down!įirst, remove the stem of the squash. A meat cleaver does a solid job of getting your acorn squash into sections you can deal with. For me, there is no better tool for this than a good, solid cleaver. Sure, you can toss it on your Holiday table as a decoration, or you can turn this gorgeous green and orange-skinned beauty into a side dish that everyone will rave about.įirst things first, you’ll have to break your acorn squash into something manageable. So let’s take a look at the unassuming acorn squash. But in reality, acorn squash can be treated just like a pumpkin or potato (They’re just a lot harder to peel.) we’re just going to make a simple roasted acorn squash here, so lay those worries to rest! I think most people get nervous over the idea of cooking acorn squash for the first time.
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