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. It has a milder flavor compared to other winter squash. 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. If roasting the seeds, spread on a baking tray or dish and toss with some cooking oil, salt and pepper. Roast the seeds in the preheated oven for about 10 minutes, until golden brown. 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.