Nutty and sweet, Toaster Oven Acorn Squash makes a fantastic fall side dish. Earthy acorn squash halves are coated with oil, seasoned, and roasted until tender.
Roasted squash is one of the best parts of fall but have you ever tried to cut a raw squash?
Hard squashes like butternut and spaghetti squash are kind of terrifying to cut.
If you’ve ever chased one around your cutting board, repeatedly getting your knife stuck in it. Then you know what I’m talking about.
That’s one of the reasons I LOVE acorn squash. It has a rind/skin that’s much thinner, so it’s easier to slice and cook.
Toaster Oven Acorn Squash
Hands down the perfect squash for cooking in your little toaster oven is delicata squash. But acorn squash is a close second for sure.
The squash’s small size means it’s easy to fit in most toaster ovens. Usually, I can cook one acorn squash in our little Oster and two in our larger Breville Smart Oven Pro.
Stuffed with vegetarian chili, baked macaroni and cheese, or yogurt with cinnamon these fun squash bowls make a healthy and satisfying vegetarian meal for two.
~ Keep scrolling for step by step photos & serving ideas after the recipe ~
- 2 medium acorn squashes, (about 1 to 1.5 lbs each)
- 1 teaspoon oil
- Seasonings of choice
- Adjust the cooking rack to the lowest position and preheat your toaster oven to 400°F on the BAKE setting.
- Lightly oil a baking pan or line with a small silicone baking mat for easy cleanup.
- Using a very sharp knife carefully slice the squash in half. Scoop out seeds and discard or save for roasting later.
- Drizzle the inside of each squash with 1/4 teaspoon oil. Use your fingers to rub the oil over all of the exposed orange flesh. Season the squash generously.
- Place squash flesh side down on your prepared pan and roast until a fork or knife slides easily through the skin and flesh. About 30 to 45 minutes depending on the size of your squash.
- Allow squash to cool slightly before filling and serving.
Convection Toaster Ovens: Keep the temperature at 400°F but begin checking squash after 20 to 25 minutes, adding more time as needed.
To reheat leftover squash bowls, place in a 350°F preheated toaster oven for 20 to 30 minutes.
Nutritional information is an estimate for 1 unfilled acorn squash bowl.
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Nutrition Information:Yield: 4 Serving Size: 1 Unfilled Squash Bowl
Amount Per Serving: Calories: 96 Total Fat: 1.4g Saturated Fat: 0.2g Sodium: 6mg Carbohydrates: 22.5g Fiber: 3.2g Protein: 1.7g
How to Cut an Acorn Squash Into Bowls
- Place your squash on a cutting board and slice in half lengthwise (for longer ‘acorn” shaped bowls) or widthwise (for round “flower” shaped bowls).
- If the squash is rolling around slice a small portion off of the bottom of the squash to provide a flat base to rest it on before slicing.
- Scoop out the seeds using a spoon or ice cream scoop.
Would a video be more helpful? Here’s a fun one for How to Cut an Acorn Squash that’s less than 1 minute long.
With the slicing and scooping out of the way, all that’s left is to season and roast!
You could go simple and savory with olive oil + salt + pepper, perfect for scrambled eggs and peppers stuffing. Or use your favorite spice blend like seasoned salt or the Everything but the Bagel seasoning from Trader Joe’s.
Coconut oil and cinnamon are nice if you’re planning to fill your acorn squash with fruit and yogurt. To make them sweeter, flip the squash over 20 minutes into the cooking time and sprinkle with brown sugar or drizzle with maple syrup.
How To Cook Acorn Squash In Your Toaster Oven
Start by adjusting your toaster oven’s cooking rack to the bottom placement and preheat it to 400°F on the BAKE setting.
Next, line your baking pan with a toaster oven silicone baking mat for easy cleanup or lightly oil the pan.
Place your oiled and seasoned squash halves with the insides facing down towards the baking pan.
Cook until a fork slides easily into the back of the squash and the edges are browned. This should take about or 30 to 45 minutes depending on how large your squash is.
Lastly, allow the squash bowls to cool for a few minutes before filling.
Acorn Squash Meal Ideas
Chili Stuffed Squash
Homemade or canned vegetarian chili pairs perfectly with the sweet acorn squash. Top with shredded cheese, green onions and a dollop of plain greek yogurt for a healthy fall lunch.
Macaroni and Cheese Stuffed Squash
Stuff your roasted squash with leftover mac and cheese for an indulgent meal. After filling the squash place in a 350°F toaster oven for 15 to 20 minutes until the macaroni and cheese is warmed through.
Breakfast Squash Bowls
Roast squash with coconut oil and cinnamon, cool slightly and fill each bowl with 1/3 cup of yogurt. Sprinkle with chia and pomegranate seeds, cinnamon and small batch almond granola for a tasty high fiber, high protein, and vitamin-rich fall breakfast.