How to Bake Acorn Squash
To bake a simple acorn squash dish, cut the squash in half lengthwise and dig out the seeds and stringy pulp with a metal spoon. Next, transfer the squash to a greased baking pan so that both halves are cut-side-down. Then, bake the squash at 400 degrees Fahrenheit for 45 minutes until the flesh feels tender. Finally, brush the squash with a little melted butter, season with salt and pepper, and bake it for another 15 minutes.
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Prepare a baking pan by greasing it lightly with non-stick cooking spray, butter, or shortening. You could also line the baking pan with aluminum foil instead of greasing it with cooking spray. Cut the acorn squash in half. Use a serrated kitchen knife to cut the squash in half lengthwise. Dig out the seeds and stringy pulp. Make sure that the squash is clean before using it. The skin of an acorn squash should be scrubbed with a vegetable brush under running water to remove dirt and debris. Use a heavy metal spoon or ice cream scoop to dig out the seeds. Transfer the acorn squash to your prepared baking pan. Both halves should be cut-side-down in the pan. Do not stack the halves. They can touch, but they must not overlap. Bake for 45 minutes. Cook the two halves until the flesh feels tender when poked with a fork or paring knife. Do not cover the squash as you cook it. Brush the squash with butter and continue baking. Temporarily remove the squash halves from the oven and brush the cut sides with the melted butter. Sprinkle with salt and pepper, if desired, and return them to oven for another 15 minutes. Note that the squash halves should now be cut-side-up inside the pan. Serve as desired. You can enjoy this squash as is, or you can mash it or use it as a base for other recipes requiring pre-cooked acorn squash. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Meanwhile, pull out a large baking pan and set aside. Cut the squash in half and remove the seeds. Use a strong serrated kitchen knife to cut the squash in half from end to end. Remove the stringy pulp and seeds from the center of each half. Make sure that any dirt or debris has been scrubbed off the skin with water and a vegetable brush before cutting it. An acorn squash can be difficult to cut. Consider cutting the squash on a rubber mat to help steady it if you have difficulty. Use a sturdy metal spoon or ice cream scoop to remove the seeds and strings from the squash. Score the inside of the flesh by cutting several shallow slits into it. Doing so will allow the flavors to seep further into the squash, leading to a stronger, sweeter flavor. Place each half inside the baking pan. Add 1/4-inch (6.35-mm) water to the bottom of the baking pan. Do not get any water inside the squash. Water prevents the skins from burning, and it also helps to prevent the flesh from drying out. The squash halves should be side-by-side in a single layer, and both should be cut-side-up. Coat the flesh with your seasonings. Evenly spread 1/2 Tbsp (7.5 ml) butter over each half. Follow by adding 1 Tbsp (15 ml) brown sugar to the hollow center of each half, and drizzle 1 tsp (5 ml) of maple syrup over each half. If using unsalted butter, you should also sprinkle a dash of salt over the squash halves after coating them with butter. Bake for 1 hour. The squash should be very tender and the exposed tops should be browned. Do not cover the squash as it bakes. The total baking time may range from 1 hour to 1 hour and 15 minutes. Avoid undercooking the squash. Cool slightly before serving. Let the acorn squash cool slightly after you pull it out of the oven before serving it. If some of the butter and sugar mixture has not been absorbed into the flesh of the squash, you can spoon the excess over exposed areas of the flesh. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a shallow, rimmed baking sheet with aluminum foil. You could also spray the baking sheet with nonstick cooking spray instead of using the aluminum foil. Do not use a baking sheet without sides. Cut the squash into slices. Use a serrated kitchen knife to cut the squash in half lengthwise. Remove the seeds, then cut each half into 3/4-inch (1.9-cm) slices. Start with a clean acorn squash. If the squash had not yet been cleaned, scrub the skin with water and a vegetable brush until all visible dirt and debris has been removed. Use a rubber cutting mat if you have difficulty holding the squash still as you cut it. Dig out the seeds and stringy guts with a sturdy metal spoon or ice cream scoop. Place the slices on your prepared baking sheet. Arrange the slices of acorn squash in a single layer on your baking sheet. The pieces should be fairly spread out. Do not overlap. For best results, you should prevent the pieces from touching, as well. Toss with seasoning. Drizzle the olive oil over the squash pieces and toss to coat. Then, add the thyme, salt, and pepper. Toss again to coat evenly. The salt and pepper can be done to taste, but if you feel uncertain about how much to use, try 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) ground black pepper. Sprinkle with cheese. Sprinkle the Parmesan cheese over the slices. The cheese should be as evenly distributed as possible. Bake 20 to 30 minutes. The squash should be golden brown and soft when finished. Serve warm. Let the squash cool for 2 or 3 minutes before serving the slices whole. Note that the skin is thin enough and nutritious enough to eat when cooked, but whether or not you eat the skin is a matter of individual taste. Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Prepare a shallow, rimmed baking sheet by lining it with aluminum foil. If you would prefer to skip the foil, you could coat the baking sheet with nonstick cooking spray, instead. Cut the acorn squash into wedges. Use a sturdy serrated kitchen knife to cut the squash from end to end. Remove the strings and seeds, then cut each half into 1-inch (2.5-cm) slices. Before cutting your squash, make sure that it is clean. Scrub the outside with a vegetable brush under cool, running water until all visible dirt is gone. If you have difficulty holding the squash still as you cut it, try cutting it on a rubber cutting mat to provide more friction. Use a metal spoon or ice cream scoop to remove the seeds from the center of each half. Toss the wedges with oil and seasonings. Arrange the slices on your baking sheet and drizzle the olive oil over them. Toss well to coat, then sprinkle with salt, black pepper, cumin, coriander, and cayenne pepper. Try to disperse the seasonings over each slice evenly. Rearrange and bake for 30 minutes. Turn the squash slices over halfway through the cooking time. When done, the wedges should be slightly browned and tender. Arrange the wedges so that each is cut-side-down at the beginning of the cooking process. Make sure that the squash slices are in a single layer. Do not overlap. Serve warm. Remove the squash from the oven and serve the wedges whole while still warm. 
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut the acorn squash in half. Transfer the acorn squash to your prepared baking pan. Bake for 45 minutes. Brush the squash with butter and continue baking. Serve as desired. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut the squash in half and remove the seeds. Place each half inside the baking pan. Coat the flesh with your seasonings. Bake for 1 hour. Cool slightly before serving. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut the squash into slices. Place the slices on your prepared baking sheet. Toss with seasoning. Sprinkle with cheese. Bake 20 to 30 minutes. Serve warm. Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Cut the acorn squash into wedges. Toss the wedges with oil and seasonings. Rearrange and bake for 30 minutes. Serve warm. 