By Fred Decker
October 22, 2019
Source: SF Gate
Photo Source: Unsplash, Melanie Hughes
Acorn squash, part of the Cucurbita pepo family of winter squashes, is a popular choice with gardeners for its high productivity and its family-friendly size. It’s larger than its close kin such as Delicata and Sweet Dumpling, but much smaller than long-storage behemoths like the Banana and Hubbard squashes. Acorns reach their full size quickly, but they won’t be ripe until later in the season. Note When Fruit Set Occurs Winter squashes in general have one of the longest growing seasons among common garden vegetables, so be patient. The “days to maturity” listed on the seed package is a helpful guide, but the soil and growing conditions in your local microclimate can affect the length of their total growing season.
Noting the number of days from when the fruit set – when you see squashes beginning to form at the base of some blossoms – is a more reliable way to determine when they’ll be ripe. In most cases, your squash will be mature 50 to 55 days after this point, so you’ll know when to seriously start checking for ripeness. Immature Acorn Squash Acorn squash can reach full size just a few weeks past fruit set, but they’re not yet ripe at this stage. If it’s harvested early, the squash’s seeds will continue to develop, but rather than drawing the nutrients it needs from the plant’s vine, it’ll take them from the flesh instead. Picking early, then, gives you two problems at once: inferior flavor and rapidly declining quality in storage. Patience, in this case, is definitely a virtue.
Ripe Acorn Squash Once the calendar tells you that your squash should be approaching maturity, pay closer attention to the fruit on the vines. The plants themselves will usually begin to die back as the fruit ripen, with the leaves turning brown and the vines shriveling and shrinking. The rind of the squash will gradually lose its glossy appearance and become hard enough that you won’t be able to dent it with a thumbnail. You may also see a splash of yellow or orange on the underside on the place where it rests on the ground.
Once they’ve reached this stage, cut them from the vine. You should always leave 4 to 6 inches of stem attached to the squash, because the cut end of the vine represents a potential path for mold or other pathogens to enter the squash and spoil it. For the same reason, don’t use the stem as a handle. Handle the body of the squash itself, instead, to minimize the risk of spoilage.
Curing and Storage If you live in an area with long, mild autumns, your squash can remain in the field to “cure” for a few days after they’re harvested. They’re best cured in temperatures of 70s and 80s degrees Fahrenheit, so if the days aren’t that warm in your area – or if nighttime frost is a risk – bring them indoors to cure. Acorn squash aren’t long keepers by winter squash standards, lasting only two or three months, so this step isn’t as important as it is with most other varieties. Some authorities suggest skipping it entirely.
For the best storage life, keep your squash in a dark, cool place where temperature will be stable, ideally in the 50s or low 60s F. The storage area should be dry and well-ventilated to reduce the risk of mold and premature decay.
Orange Acorn Squash A patch of yellow or orange on the underside of an acorn squash is normal when it’s ripe. Occasionally, you’ll see them turn a vivid orange in the field before they’re harvested. Unless you’ve deliberately planted an orange-hued variety, like Table Gold, that means your acorn squash is overripe. You can eat them immediately or simply harvest the seeds for roasting, but the flesh will already be substandard and its quality will decline quickly in storage.
Acorn squashes continue to ripen for a while after they’re harvested, so you may also notice them turning orange in storage. Make a point of cooking those as soon as you spot them, because they’re also overripe and beginning to decline. If you don’t have any acorn squash recipes in your dinner plans for the day, cook them anyway and freeze the flesh for later.
How can you introduce Acorn Squash from your garden into your diet? Why? How could that improve your health? How could that improve the environment?
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