To prepare a roasted acorn squash for baking, cut off a quarter-inch from its top and bottom—this way, you remove its stem, leaving a flat, steady base for slicing. Peel the squash next (this isn’t required; while the skin is edible, it is tough to chew and puree). Then, chop the squash in half lengthwise before scooping the seeds from its core. Make sure to roast it cut-side up with plenty of olive oil, salt, and pepper. Follow our complete instructions for cooking acorn squash in the oven.
