Acorn Squash was actually one of the first hard squash that I fell in love with. My mother would roast it then smear just a tiny bit of butter, cinnamon, and sugar on it. Of course now I can eat my acorn squash simply roasted, it’s sweet and delicious. Acorn squash, similar to butternut, can also be used in meals like risotto and can be stuffed with grains and other vegetables. Just make sure you have a sturdy knife as sometimes the shell of the acorn squash can be a bit tough. This squash is one that you normally don’t eat the shell.
Acorn squash comes in white, orange, and green colors. While some resources suggest acorn squash only last a month in a cool, non-damp, I’ve found when picked fresh, some acorn squash can be kept up to three months. Don’t store in the refrigerator. I tend to store my squash in the basement with my canned goods. If you find yourself with extras, cook, remove shell, chunk, and store in a freezer safe container.
My recipes for Acorn Squash:
Recipes from around the web:
- Mushroom Quinoa Risotto Served in Acorn Squash from The Forest Feast
- Roasted Acorn Squash with Fresh Greens, Farro, and Feta from A Couple Cooks
- Quinoa & Pistachio Stuffed Acorn Squash from With Style and Grace
- Coconut crusted acorn squash from Running to the Kitchen
- Acorn Squash and Roasted Garlic Strudel from The Kitchn
- acorn squash with chile-lime vinaigrette from Smitten Kitchen