Acorn squash is one of the simpler foods to steam. Its only disadvantage is that it takes more than a few minutes. As a bonus, the seeds are edible, too. Chop the squash into pieces and begin steaming it before you prepare the rest of your meal. By the time you’re done, the squash should be, too.
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Wash the acorn squash. Use a vegetable wash or rub the surface with a little baking soda and rinse off.
Cut the squash in half and clean out the seedy, stringy insides with a spoon.
Divide the squash halves again at least once so you have quarters. Cut them into smaller sections if you prefer.
Remove the skin before steaming if you want, though the University of Maine says the skin will come off easily after you’ve finished steaming the squash.
Unfold a steamer tray and place it inside a pot. Add water to the pot to just below the steamer. Place the squash on the steamer.
Start the stove and let the water start boiling. Once it does, reduce the heat so the water is still rolling but not at full force -- the University of Maine says medium-low heat should work -- and cover the pot. Let the squash cook for at least 25 minutes, though it may take up to 40 minutes before it’s as soft as you want.