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Acorn Squash

Acorn Squash

How to choose, prepare, and store Acorn Squash.
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Buying Acorn Squash

Look for:
an acorn squash that is heavy for its size with smooth, dull skin and no soft spots. A good balance between green and orange coloring is optimal.

Avoid:
acorn squash that has shiny skin, which indicates it was picked before full maturity, unless the producer has applied wax. Too much orange coloring on the skin indicates an overripe squash, which will be dry and stringy. Be aware that lighter weight squash have lost moisture through the skin and will be drier.

Seasonality: Fall

Storing Acorn Squash

Use acorn squash within two weeks of purchase. Once cut, wrap raw pieces in plastic wrap, refrigerate, and use within four days. Cooked acorn squash can be sealed and refrigerated up to 4 days or frozen up to 12 months.

Preparing Acorn Squash

Before freezing, acorn squash must be cooked. First, cut the squash in half. To make the squash easier to cut, pierce the skin in a few spots, then microwave on high for 2 minutes. Let stand a few minutes before carving. Cut in half from stem to tip. Remove the fibers and seeds before cooking.

Recipes:
Click here for acorn squash recipes