{Tips} How to Pick Ripe Acorn Squash

Squash is one of the easiest vegetables to digest, is low in calories, and makes a good main or side dish.

Along with the standard green variety, you may also see orange and white acorn too. Prime season for acorn squash is early fall through winter.

But how do you know what is ripe and what isn’t?

How to Pick Ripe Acorn Squash

A winter squash, the acorn squash if ovoid in shape with a defined pointed bottom. There are several things to look at to pick out ripe acorn squash.

Color

One of the easiest ways is by noting its color. Ripe acorn squash turns dark green in color with smooth, dull skin (shiney skin means it was picked too early or it’s heavily waxed). The portion that has been in contact with the ground will go from yellow to orange. Too much orange means it’s over ripe and could be stringy and dry.

Weight

If harvested when ripe, each squash will weigh about 1-3 lbs and be about 4-5 ” long. Be aware that lighter weight ones have lost moisture through the skin and will be drier as will very large ones.

Rind

The rind, or skin, of acorn squash will be very hard, with no soft spots. It will also have thicker, but not super deep, ridges. The shape and the ridges resemble an acorn.

Stem

Another way to tell ripeness is to look at the plant’s stem. If the stem is still attached to the fruit, it will be withered and brown if the fruit has thoroughly ripened.

Storage Tips

Store your squash in a cool, dry location like a root cellar or cupboard for up to a month. Only cut or cooked squash should be stored in the refrigerator for up to 4 days. It is best to cook squash with 2 weeks of purchasing at a grocer because you don’t know how long it has been since it was picked.

Preparation Tips

Remove the fibers and seeds from the center of the acorn squash before cooking. You can steam, broil or bake and can save the seeds to toast for snacking just like you would pumpkin seeds.

Before cutting the squash, pierce the skin in a few spots, place it in a microwave oven and heat on high for 2 minutes then let stand for 2 minutes. With a sturdy knife, to slice acorn squash in half is a necessity, point to stem.

To prevent halves from rocking on the baking tray, cut a small slice off the bottom to flatten it.

Baking Tips

It a perfect squash for stuffing with a wide variety of fillings and is usually served right in it’s shell.

Bake halved squash for about one hour at 400 degrees F. for halved squash. Place in baking dish and put a little melted butter and brown sugar over the inside flesh. Serve right in the skin.
Bake a whole squash by piercing the skin in several places, place on baking sheet and bake @ 350′ for about 1 1/2 hours. Squeeze for doneness – when it yields to gentle pressure, it’s done. You can then cut it in half, scoop out the seeds and serve or cool and use the cooked innards.
To microwave, prepare halved squash, place in microwave safe dish, cover and cook for 13 minutes on high. Do not add water.

Avoid boiling acorn squash. Boiling damages both the flavor and the texture.

The next time you’re gocery shopping, pick ripe acorn squash as your veggie choice, and give this delicious STUFFED SQUASH RECIPE a go.

If you enjoyed this tip on How to Pick Ripe Acorn Squash, please give it a like and share away on Facebook & Twitter too!

Cindy Nunnery
Email: cindy@cindynunnery.com
Instagram: @cindynunnery
Helping You Look Your Best, Feel Your Best, For Good.™

P.S. If you want more info on #poweredbynutrition recommended foods to eat that fit with your wellness & weight loss goals, email me at cindy@cindynunnery.com and I’ll share my recommended foods to eat guide with you.