Acorn squash are a winter squash that can easily be stored in your fridge or pantry for a few months without spoiling.
With their hard, thick skins and meaty texture, they’re a great choice for people who don’t have much time to spend preparing meals.
Here we will discuss how long do acorn squash last, how to store them, how to cook them, what they taste like, and more.
We also look at the pros and cons of eating acorn squash, as well as some other ways to use it.
How long do acorn squash last?
Acorn squash are one of the longest-lasting winter squashes on the market.
They can remain fresh for up to six months after being harvested.
The best way to ensure this is to store them in the refrigerator until needed.
How do you store acorn squash?
The best way to store acorn squash is in a plastic bag inside the refrigerator.
It’s important to leave them in the coldest part of the fridge so that the moisture in the flesh doesn’t condense into liquid during storage.
You should also keep them away from onions and garlic, which can cause the odor to transfer to the squash itself.
How do you cook acorn squash?
You can prepare acorn squash in many different ways.
When cooking, it’s important to peel the squash first, then cut it into large chunks, discarding the seeds.
If you want to save the seeds, wash them thoroughly before storing them in an airtight container.
Once you’ve chopped the acorn squash, you can either saute it with butter or oil, or roast it whole on a baking sheet covered in foil.
Once cooked, you can mash it using a fork, or puree it in a food processor.
You can also boil the squash in its shell, which makes it easier to remove once it’s done.
What are the benefits of eating acorn squash?
One benefit of eating acorn squash is that they are relatively low in calories compared to other types of squash.
This means that you won’t feel weighed down by overeating them.
Are there any drawbacks to eating acorn squash?
There are no major health concerns related to eating acorn squash unless you’re allergic to nuts.
However, small amounts of allergens such as walnuts, pecans, and almonds may be present in the seed coatings.
What does acorn squash taste like?
When you bite into an acorn squash, you’ll notice that it has a firm, dense texture.
Its flavor is slightly sweet, and its texture is similar to that of pumpkin.
In addition to being delicious, acorn squash are very versatile—you can use them in savory or sweet recipes.
For example, you can bake them with brown sugar and cinnamon, toss them with pasta for a hearty meal, or mash them and add them to smoothies.
How can you tell if an acorn squash is bad?
If you see mold growing on an exposed piece of the squash, discard it immediately.
Mold is a sign that the acorn squash was too warm while it was still in the field.
It can also indicate that the squash wasn’t kept in good condition after harvest.
What dishes can you make with acorn squash?
You can prepare acorn squash in many different ways, including baking, boiling, roasting, sauteing, and mashing.
Here are just a few examples of dishes you could make with acorn squash:
- Baked acorn squash with cheese and chives
- Roasted acorn squash with caramelized onions and Parmesan cheese
- Acorn squash soup
- Acorn squash ravioli with pesto sauce
- Baked acorn squash stuffed with goat cheese
Are there any other uses for acorn squash?
Aside from being used in soups, stews, and casseroles, acorn squash can also be added to salads and sandwiches.
You can also use the seeds in cookies, cakes, and breads.
Finally, you can grind them into flour for making dough.
What is your favorite way to eat acorn squash?
My favorite way to eat acorn squash is roasted whole.
I usually take my kids out to the yard and let them pick out a bunch of acorns.
Then, we roast them over the fire pit until they’re soft and tender.
I love the crunchy texture of the skin and the sweet, nutty flavor of the flesh.
It’s really easy to peel acorn squash off of the skin once they’re done, and the skin is so tasty that I always save it for later!
Slow Cooker Acorn Squash Recipe
- 1 Slow Cooker
- 1 teaspoon salt kosher (more or less to taste)
- 1/2 teaspoon black pepper
- 3 tbsp. butter distributed
- 2 tsp. brown sugar
- 1 cup water
- 1 tbsp. olive oil drizzled over both halves
- 2- slices bacon uncooked
- 1 maple syrup divided between 2 halves
- 1 cinnamon
- 1 garlic clove pressed (divided- between 2 halves)
- 1 minced
- Acorn squash should be cut in half lengthwise. Remove the seeds and pulp using a spoon.
- Place the pieces skin-side down in the slow cooker.
- Fill each half’s cavity with 1 tablespoon of butter.
- If using bacon, cut the slices in half and place two halves on each side of the squash.
- In each squash half, sprinkle 1 tablespoon of brown sugar.
- Place the remaining butter (½ Tablespoon per person) on top of the brown sugar.
- Drizzle olive oil over both halves.
- Season salt and pepper to taste on both halves.
- Optional add-ons can be added now.
- Fill the slow cooker with 1/2 cup of water. If pierced with a fork, the squash flesh should be nice and tender after 3-4 hours of cooking on high.
- Including the skin is an option if you wish to eat it. Otherwise, scoop it out of the skins and serve.
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