Characteristics[edit | edit source]
Acorn squash are small and ribbed, shaped like an acorn. They are usually blackish-green with yellow spots, and their flesh is dry. In contrast to other winter squash, these are relatively small at about 2 pounds each. The flavor is mild and "buttery".
Seasonality[edit | edit source]
|Seasonality tables|Autumn|Winter|Spring|Summer|All year|
Acorn squash is a winter squash; it is grown in the summer like summer squash, but harvested in the late summer and fall. It can be grown in winter as well, making it available all year.
Selection and storage[edit | edit source]
Choose firm squashes without any soft or discolored spots. They should feel solid and relatively heavy. Acorn squashes will keep for about a month when stored in a cool, dry place. Once cut open, store it in the fridge. If storing in the freezer, cook it beforehand.
Preparation[edit | edit source]
Because an acorn squash's surface is ribbed, peeling is very challenging; however, the skin can be removed after cooking and is thin enough to be eaten. To prepare for cooking, they simply need to be halved before removal of the pulp and seeds. If baking the squash whole, it is important to pierce the skin several times to prevent explosion.
Use[edit | edit source]
Like other winter squash, acorn squash is commonly roasted until tender and sometimes puréed. It can also be cooked using wet methods, though these don't complement the flavor as well. Its size and shape make it particularly suitable for stuffing. Although less common, acorn squash can be used in sweet dishes.
Recipes[edit | edit source]
References[edit | edit source]
- "Tips for How to Cut and How to Cook Acorn Squash". The Spruce Eats. Retrieved 2023-11-26.
- "Acorn Squash Is The Perfect Addition To Any (& Every) Meal". Delish. 2023-08-03. Retrieved 2023-11-26.
- The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.