Acorn Squash
How to Buy
It’s difficult to judge an acorn squash by its outward appearance so you will need to test the vegetable by its weight and skin texture. It should feel heavy for its size with smooth, dull skin and absolutely no soft spots. Harvested when fully ripe, the average acorn squash weighs from one to three pounds; any larger and it might be dry and stringy. When comparing, be aware that a lighter weight acorn squash has lost moisture through the skin and will be drier.
Look for some partial orange on the skin as a sign of maturity. On the other hand, too much orange coloring on the skin indicates an overripe squash. A good balance between green and orange coloring is optimum. Shiny skin indicates it was picked before fully mature unless the producer has applied wax.
How to Store
Winter squash will last up to a month in a cool (50 to 55 F) dark cellar or storage area, but only about two weeks in the refrigerator. Ideally, only cut or cooked acorn squash should be refrigerated; they will suffer chill damage at temperatures below 50 F. Dry, hot air will cause loss of moisture, resulting in a shorter shelf life. Squash with a bit of the stem still intact will help slow down moisture loss.
Plan on using acorn squash within two weeks of purchase, since you never know how long it has already been in storage and under what conditions. Once cut, place raw pieces in an airtight glass container, refrigerate, and use within four days. Cooked acorn squash can be sealed and refrigerated up to four days.
Before freezing, acorn squash must be cooked. Cook squash and remove the pulp from the skin. You can leave it in chunks or mash it. Place in airtight containers and freeze up to 12 months.
How to Cook
To make acorn squash easier to cut, pierce the skin in a few spots, place it in a microwave oven, and heat on high for 2 minutes. Let stand for another few minutes before carving.
Use a sturdy knife to cut a squash in half, stem end to the point rather than across the diameter. To prevent the halves from rocking on a baking tray, cut a small slice off the bottom to create a flat surface for them to rest on. Remove the fibers and seeds from the center of the squash before steaming, broiling, or baking the halves.
To bake acorn squash, place the squash halves on a baking sheet. You can also bake acorn squash whole; be sure to pierce the skin with the tip of a sharp knife in multiple places first. The timing depends on the size, but generally, you can plan on an hour to an hour and a half, in a 350-400 F oven. The skin should yield to gentle pressure, and the flesh should be very tender. To brown the surface of a cut squash, roast it on high for the final 15 minutes of cooking.
To quickly microwave acorn squash, cut a whole squash in half, put it on a microwave-safe plate, and cook it for 13 minutes on high. Do not add water. Avoid boiling acorn squash because it damages both the flavor and the texture.
You can also eat acorn squash blossoms and toast the seeds for snacking just as you would pumpkin seeds.