Vegetable Profile: Acorn Squash

Description:
Acorn squash is as yummy as it is pretty! It's solid yellow-orange flesh is lightly sweet and nutty when cooked, with a lower moisture content than other winter squashes. Like other squash plants, it grows on a sprawling vine and has edible cream-colored seeds and delicate, large yellow flowers that are also edible!
 
Nutrition:

Storage:
By definition, acorn squash is a storage crop meaning that if you store it properly, you can keep it for months! They like a cool, dry place with good airflow and lack of sunlight. Check it regularly for signs of softness, mold or wrinkles; if you notice those developing early, you can easily save most of it by preparing the squash promptly and cutting out the soft parts. 

Use:
The way we prefer to prepare acorn squash:

• Preheat oven to 400 degrees.
• Rinse the squash under water to remove any dust or dirt.
• Remove the tough stem.
• Cut the squash in half lengthwise and scoop out the seeds with a spoon; reserve for later.
• Add a bit of water (maybe 1") to a baking pan and place the squash halves cut-side down. 
• Roast for 30 mins or until you can easily pierce the skin with a fork.
• Meanwhile, rinse and remove pulp from seeds, and toss in olive oil, salt, pepper, or herbs.
• Place them in a single layer on a cookie sheet, and toss them in the oven as well. They're done as soon as they're golden brown! 
• Once the squash comes out of the oven, remove it from the pan and let cool. 
• Once you can safety handle the squash halves, take a spoon and scoop out the flesh. 

Both the roasted squash flesh and seeds can be used in a variety of dishes, or great just eaten as a snack!

Recipes we like for acorn squash: 

Sources: