How to Cook With Acorn Squash
'Tis the season for silky soups and rich additions to rice bowls. If you haven't jumped aboard the fall weather food train yet, let your first introduction be from the pumpkin's greener, smaller cousin.
Acorn squash is at its peak in the fall, from early October through December, though many supermarkets carry it year-round. With its ridged, dark-green skin, sweet yellow-orange flesh, and handy size, acorn squash is one of the most popular winter squashes. Choose acorn squash that is heavy for its size, with a hard skin free of blemishes. The squash’s sturdy exterior allows it to be stored at room temperature for up to one month, or longer if kept in a cool, dark place.
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It’s a good source of vitamin C, iron, fiber, and thiamin. Remove the seeds but enjoy the skin, which is edible and tender when cooked. Acorn squash’s buttery taste pairs well with sweet, spicy, and savory ingredients alike, from dried fruit and pork to chili powder and garlic. Stuff seeded halves as a vegetarian main, or bring out the squash’s velvety texture by mashing it for a side dish or pureeing into silky soup.
Glazed Squash
This elegant glazed acorn squash couldn’t be easier. Simply slice the squash, sprinkle with salt, pepper, and brown sugar, then roast until tender.
Acorn Squash Soup with Kale
Creamy golden acorn squash soup is brightened by kale and garnished with bacon. Make extra acorn squash puree and freeze it for a quick batch of soup anytime.
Acorn Squash Purée (above)
Acorn squash is baked or steamed, then pureed with butter, salt, and a sprinkle of nutmeg. Use this puree in soups, sauces, and anywhere you would use pumpkin.
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