Fiber-packed Acorn Squash is dark green with patched of orange, has deep ribs and is shaped like…well, an acorn nut. The flesh is yellow to gold, slightly fibrous and has a sweet, slightly nutty vegetable flavor.
Acorn Squash Tips
- Select Acorn Squash that is hard and has not pitting.
- Store it for several weeks at room temperature.
- The easiest way to prepare Acorn Squash is to slice it in half side-ways, scoop out the seeds and pulp, place the halves face down in 1” of water and bake at 350 degrees for about 30 minutes or until the flesh can easily be pierced with a fork.
Acorn Squash Recipes
Fall Squash = Hard Squash = Winter Squash. Jon talks about what to do with the big three, the ones you can usually find at the supermarket – Acorn Squash, Butternut Squash and Spaghetti Squash. They’re available all year long, but in peak season September through November.
Our Own Acorn Squash Recipes