Are you someone who walks by acorn squash at the store and thinks,
“Ooh, that will look so cute on the table next to my pumpkins!”?
Then, a couple of months later, it ends up in your compost pile or trash along with the other perishable fall decorations.
If so, you’re not alone – we hear this all the time!
It’s time to change your perspective about acorn squash!
We want to help inspire you to enjoy the amazing flavor and nutrition of acorn squash! Because it is so much more than just an attractive addition to your Instagram-ready fall display!
We recently spent a weekend with family and I brought some acorn squash for our meals. Like so many, our family said, “Oh, I have some of those on my porch! I have never cooked with them.” They also admitted they were intimidated by the thought of how to cut them, peel them, and cook them.
The best news is you don’t have to peel them!
Acorn squash has a subtly sweet and nutty flavor, and you can eat the skin – it gets tender when you roast it. They are so super-easy to cut and transform into some truly delicious meals like the Egg in the Hole Acorn Squash and the Roasted Acorn Squash with Garlic and Pepitas.
Watch this video to see how easy it is!
How to pick one?
Most acorn squash are green, although you may find a variety with a white skin. When buying green ones, look for one that is mostly dark green. It is OK if it has some patches of orange; however, if you see one that is all orange, there is a chance it may be overripe and can have stringy flesh inside and bland flavor. NOTE: there is a variety that has an entirely orange skin; however, these are less common to find at your supermarket. The skin should feel smooth with no wrinkles, bruises, or shriveled or soft spots. If it has a stem on it, the stem should be dry and firm – you might want to avoid any that have stems that are beginning to crumble.
How to store it?
Acorn squash will last a month or two if kept in a cool, dry place. You probably don’t want to store a whole acorn squash in the fridge, as this will actually cause it to spoil faster. Once you cut it, raw or cooked acorn squash will last a few days in the fridge. We have never frozen it; however, we have talked to people who have frozen it after cooking it and removing the skin. Some people like to mash the cooked acorn squash, and then freeze it for as long as 6-12 months.
Is it good for you?
YES! Acorn squash is loaded with nutrients that will boost your immunity, improve digestion, and more:
- It is high in vitamins A and C, which are both powerful antioxidants. It helps reduce inflammation in your body and also helps strengthen your immune system, making it easier to fight off infections and illnesses.
- Great source of fiber. Just one cup of baked acorn squash provides 9 grams of fiber. You know from our coaching tip on fiber how important it is for promoting good gut health, aiding in digestion, and keeping you regular!
- It is loaded with potassium, which helps regulate blood pressure and counteracts the effects of excess sodium in the body.
How to enjoy it?
There are SO MANY ways! We love roasting it and combining it with other ingredients in both savory and sweet preparations.
All you have to do is cut it in half and scoop out the seeds. Then, slice it into whatever size pieces you want. No peeling required! As with all winter squash, if it is difficult to cut, you can put it in the microwave for about one minute to take the edge off and make it easier to cut.
In addition to the Egg in the Hole Acorn Squash and the Roasted Acorn Squash with Garlic and Pepitas, some of our favorites include:
Maple Roasted Acorn Squash with Nut Topping
Almond and Herb Crusted Acorn Squash
Roasted Acorn Squash and Brussels Sprouts Salad
Autumn Roasted Veggie Sandwich
Maple Roasted Acorn Squash and Apples
Acorn Squash and Caramelized Onion Dip
Cinnamon Maple Roasted Winter Squash
Maple Roasted Acorn Squash and Quinoa Salad
Easy Pumpkin Pancakes (sub acorn squash for the pumpkin)
Try adding an acorn squash to your fall meals this year!
Have a plan to change its destiny from the compost bin to the dinner table! Or just pick up an extra one (or two or three!) and enjoy some truly delicious meals within the next few months!
Please share your results with us!
I learned something about storing the squash with this tip. You mentioned cool dry place. If we’re in a warm climate would it be best still to store in a dark space that’s not so cool or the fridge? Thanks as always… my mouth is watering!😂
Dawn – Great question, actually I would probably just store in on the counter in a decently cool place, and plan to use it within a month or so. Sometimes when you refrigerate vegetables like this one they can actually experience chill damage in the refrigerator after a couple of weeks, which will affect the texture. I hope that helps, thank you again for asking!