Acorn Squash




Fall, Winter

Region of Origin:

North America, Mesoamerica


A winter squash variety with hard, thick, dark green exterior skin with a pale orange or yellow interior. Like all winter squash, acorn squash is a great source of vitamins A and C, iron, and riboflavin.

How to Prep

Wash skin and cut open the squash with a sharp knife to scoop out the seeds and pulp in the center. Seeds can be separated from the pulp, rinsed, dried, and then roasted to make a crunchy snack.

ROAST: Preheat the oven to 350°F. Cut the squash into wedges or semi-circles, drizzle with cooking oil, and season with your favorite seasonings. Roast pieces face down in a baking dish with about 2 tbsp. of water and bake for 25-35 minutes or until tender.

SAUTÉ: Cut in half, scoop out the seeds, and cut into 1-inch thick semicircles. Place in a pan over medium heat with butter, flip once when the sides turn brown.


Store whole acorn squash in a cool, dark place for a month or longer. Store fresh cut squash in the refrigerator in a tightly sealed container for up to 5 days. Freeze cut squash in a single layer on a tray before transferring to a freezer bag.