Acorn squash is a winter squash named for it’s lovely shape.  Acorn squash is typically dark green, or a combination of dark green, yellow, and orange.  Acorn squash are sweet, and baked acorn squash is a simple side dish.  Many people like to pair acorn squash with a drizzle of maple syrup and butter to bring out the sweetness, or stuff them with grains for a savory preparation.  Acorn squash store well, and are a good source of vitamins and minerals including beta carotene.

Acorn Squash

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Store squash in a cool, dry place like a basement or cellar for months.  In the refrigerator or on the counter use within a week or two.


Wash and pat dry.  Using a very sharp, large knife, chop in half from stem to point.  Scoop out seeds and bake skin side down at 350F, when squash is soft, turn over, and a pat of butter and drizzle of maple syrup.   To peel, set the squash on it’s side and use a sharp knife to create a flat bottom.  Set the squash on the flat side and use a paring knife or sturdy vegetable peeler to slice of the skin.  Chop the peeled squash in half and scoop out seeds.  Slice or dice according to your recipe.

               Scott and Michele Lisk


Address: 16560 Airport Rd.

Linesville, PA 16424


Phone: 1-336-255-1637