When Do You Harvest Acorn Squash?

Growing

• In many parts of the country, acorn squash varieties begin ripening for harvest in August or September and the harvest may extend through October. The young plants are usually grown from seed and established in a greenhouse or indoors until all danger of frost has passed, as the plants cannot tolerate cold soil or cold temperatures. Most squash varieties are vining plants and require a large area to grow well, although some bush cultivars are available for smaller plots and container gardens.

Harvesting

• Check for ripeness in acorn squash by looking at the color, blush, firmness and finish of the squash's skin. The rind will darken and might take on an orange blush on the side that faces the ground. The squash will be so hard that you are unable to puncture it with your fingernail. It will also take on a dull finish. Cut the squash carefully from the plant leaving about 1 inch of stem on the fruit.

Curing

• While most other varieties of winter squash require curing, this actually reduces the shelf life of acorn squash. Curing requires keeping the fruit at high temperatures of over 80 degrees Fahrenheit and as much as 85 percent humidity for a certain time to heal cuts and blemishes and fully harden the shell of the squash. Instead, move acorn squash directly into a cooler or cellar where the temperature remains at about 55 degrees.

Uses

• Acorn squash can be prepared by cutting it open, removing the seeds and washing it, and then roasting with something sweet, like syrup, honey or brown sugar, and cinnamon and butter or oil. It can also be boiled or baked and eaten in chunks or mashed. Remove the rind before cooking unless oven-roasting. Scoop from the rind after roasting to serve.