Acorn squash, a winter squash, is characterized by its distinct acorn shape, deeply ribbed exterior, and dark green skin. Popular in kitchens during cooler months, this versatile vegetable has a sweet, nutty flavor and tender flesh that becomes creamy when cooked. Acorn squash is a type of Cucurbita pepo, the same species as most summer squashes, but is harvested at maturity when its skin has hardened.
Popular Acorn Squash Varieties
‘Table Queen’ is a common acorn squash variety, recognized by its dark green, ribbed skin and pointed blossom end. This heirloom variety, introduced in 1913, weighs between 1 to 2 pounds and measures 4-6 inches in diameter. Its flesh is light yellow to deep orange, offering a sweet, fine-textured, and dry consistency that is good for baking. ‘Table Queen’ plants can be vining, requiring space, but bush varieties like ‘Bush Table Queen’ are available for smaller gardens.
‘Table Ace’ is a hybrid with a semi-bush growing habit, allowing good yields in a compact area. This squash matures to a dark green exterior, reaching 5-6 inches in diameter, with a bright orange interior flesh. It has creamy, flavorful flesh with minimal fibers, providing a smooth, nutty taste, suitable for roasting or soups. This variety matures in 75 to 90 days.
The ‘Black Bell’ variety has a very dark green skin with good taste and texture. Its light orange flesh provides a sweet and nutty flavor. These squash average 3 to 4 pounds in size. ‘Black Bell’ matures in 80 days and is a good choice for home gardeners.
Unique and Heirloom Acorn Squash Varieties
Beyond the common green types, several unique and heirloom acorn squash varieties offer distinct appearances and flavor profiles. ‘White Acorn’ squash, like ‘White Swan’ or ‘Cream of the Crop’, has a creamy white to pale yellow skin. Developed in the 1980s, this newer variety has a mild, sweet flavor with hazelnut and black pepper notes, and a smooth, delicate yellowish-gold flesh. It maintains the characteristic ribbed, ovoid shape of traditional acorn squash.
‘Striped Acorn’ varieties, such as ‘Jester’, feature an ivory background with green stripes between their ribs. These small squash, weighing around 1.5 pounds, have a sweet flavor and tender, light orange flesh. ‘Carnival’ squash, a hybrid of acorn and sweet dumpling squash, has a mottled skin with flecks and stripes of green, gold, yellow, and cream. Its appearance can vary based on growing temperatures, with warmer conditions yielding more green, which fades over time to cream and orange. This squash has a nutty and sweet flavor, with notes of butter and maple syrup, and its skin is edible when cooked.
‘Golden Acorn’ squash, sometimes called ‘Table Gold’ or ‘Jersey Golden’, has bright orange skin and pale yellow flesh. This variety has a more tender texture and a sweet, nutty flavor compared to green varieties. Some ‘Golden Acorn’ types can be harvested earlier when lighter yellow for use as a summer squash. These colorful squash are also used for decorative purposes, especially around autumn holidays.
Choosing the Best Acorn Squash
Selecting a quality acorn squash involves observing several indicators that point to ripeness and good condition. A ripe acorn squash should feel heavy for its size, indicating a dense, well-developed flesh. The skin should appear dull rather than shiny, as a shiny rind suggests immaturity. Look for a squash with an intact stem, as a broken stem can lead to faster spoilage by providing an entry point for bacteria and moisture loss.
The squash should be firm to the touch all over, with no soft spots, bruises, or mold. Any punctures or blemishes on the skin can also accelerate decay. While a small orange splotch on the dark green skin is normal for some varieties, excessive orange on a green squash suggests it is overripe or has a tougher, more fibrous texture.
Storing Acorn Squash
Proper storage maximizes the shelf life of acorn squash. Whole, uncut acorn squash should be stored in a cool, dry, and dark place, ideally between 50 to 60 degrees Fahrenheit. This environment maintains its quality and allows it to last for up to 2 to 3 months, though store-bought squash may last closer to 1 month. Avoid storing whole squash in the refrigerator, as temperatures below 50 degrees Fahrenheit can cause chilling damage.
Once cut, acorn squash should be refrigerated promptly to slow bacterial growth. Wrap raw pieces tightly in plastic wrap or place them in an airtight container and use them within three to four days. Cooked acorn squash can also be refrigerated in a sealed container for up to three to four days. For longer storage, cooked squash can be frozen in airtight containers or freezer bags for up to 10 to 12 months, ideally after being mashed or pureed.