This winter squash comes in a variety of skin colors ranging from dark green with flecks of gold, to a pale, creamy ivory and a deep gold. The inside has a golden-orange flesh with a natural sweetness that’s nicely accented with cinnamon, brown sugar or maple syrup.
Peaks October through January.
Look for a dull, dark green rind. Squash should feel heavy for its size.
Avoid blemishes, cracks, soft spots, a shiny rind, and too much orange.
Keep acorn squash out of the refrigerator and store them instead in a cool, dry place. They’ll last at least two months in the right conditions.