Acorn Squash is familiar to most and a favorite to many. It is dark green and has a deeply lobed acorn shape usually with a bright orange spot to indicate its ripeness. Its flesh is slightly sweet, golden orange and is fairly smooth.
Acorn Squash doesn’t store well long term and should be used within a few weeks to a month. Keep it in a cool, dry, and well-ventilated space.
Acorn Squash is often prepared using the ‘Simple Cooking Method for Winter Squash’ below served mashed with butter and brown sugar or maple syrup. It’s also a great squash to stuff!
Simple Cooking Method for Winter Squash:
Preheat oven 350 degrees
Carefully slice your squash in half and scoop out the seeds. You may save the seeds for roasting or discard them into your compost or trashcan. Brush a little olive oil around the rim of the two squash halves and place cut side down in a baking dish. Fill the baking dish with 1 to 2 inches of water, wine, or broth and bake in the oven until a fork will easily pierce through the skin, about 25-45 minutes, depending on the size of the squash. Be sure to check and make sure the liquid doesn’t totally cook out of the pan. Add more if needed.
Either scoop out the flesh and serve with butter and other adornments, or enjoy by eating the flesh straight from the skin.