An oval winter squash with a ribbed, dark green or variegated skin and slightly sweet orange flesh. May be eaten baked or directly from the shell. The word squash comes from the Massachusetts Native-American word “asquash,” meaning “eaten green.”
A popular squash named for its resemblance to a large ribbed acorn. Acorn squash is typically green. New varieties are white (Table Queen) or a pumpkin color (Golden Acorn). All varieties have a firm yellow-orange flesh. Native to the Americas, the first European settlers thought squash to be a type of melon since they had never seen them before. The term acorn squash first appeared in print in 1937.
Season: available year-round
How to select: Choose a squash with a smooth, dry rind with no cracks or soft spots. The squash should have a dull rind. A shiny rind means it was picked too early and will not have full sweetness. Select a squash with as much green on the rind as possible. Too much orange means the squash is over ripe and it will be dry and stringy.
How to store: Store in a cool, dry place for approximately 3 months. Squash can be refrigerated, but it will deteriorate quickly and should only be refrigerated 1-2 weeks.
How to prepare: Cut in half and remove the seeds, then bake. Remove the flesh from the skin then boil or steam.
Matches well with: bacon, brown sugar, butter, garlic, honey, maple syrup, nutmeg, Parmesan cheese, pepper, sage.