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Because of their shape, you can roast them halved and serve them stuffed! Slicing them into wedges will decrease cook time and they can be cut up to be used in other dishes such as soup or salads. Roasting acorn squash is the easiest way to prepare this vegetable. Most varieties are similar in taste, texture, and appearance with green skins and an orange yellow flesh. Cut ¼ inch from stem end and bottom of each squash, and discard. While there are several varieties of acorn squash, they all have the same characteristic shape that comes to a point opposite the stem. If soft, most likely the squash has gone bad. To make it, you’ll hollow out as many acorn squash halves as you. I keep mine in the basement or in a drawer in my kitchen. This is one of Ina Garten’s favorite acorn squash recipesit comes from her book Cook Like a Pro. Hard squash can be stored 2 to 3 months in cool, dry places. There are some newer varieties of Select squash that are firm and heavy for their size. Go for something in between for the best flavor and texture. However, squash that were picked under-ripe are all green. Squash that are past their prime have more of an orange color. The green variety of acorn squash should be green with some orange. Weight/Firmness:Look for squash with smooth, dull skins. Varieties/similar squash: Jester and Carnival

Quick Tips Seasonality: Fall/Winter What to look for when buying acorn squash.