Does an Acorn Squash Ripen After It's Picked?

History

• Native to the Americas, acorn squash may have been the first food cultivated by Native Americans along with corn and beans. Seeds have been found in Mexican archeological digs dating from 4,000 to 9,000 B. C.

Description

• Acorn squash has thick ridges 5- to 8-inches long and inedible hard skin protecting orange-yellow flesh. Acorn squash is susceptible to frost and should be eaten or stored before cold weather damages it. The hard skin protects the squash during storage.

Harvest

• Look for signs that the squash is ripe in August. A uniform, deep color and smooth, dull skin indicate growth has stopped. Shiny skin is a sign of immaturity. Heft the fruit; it should feel heavy for its size, from 1 to 3 lbs. If you can't pierce the skin with your thumbnail, it means the fruit is mature. A dry, withered stem could be from disease or other causes and is not a reliable sign of maturity. Cut ripe squash with a 2-inch stem to slow down moisture loss.

Storage

• While many squash benefit from curing in warm temperatures for a few weeks after picking, acorn squash loses quality, turns yellow and becomes stringy in temperatures above 55 degrees Fahrenheit. Handle fruits carefully to avoid damaging the skin and create an opening for diseases like dry rot, black rot and bacterial soft rot. Place them in single layers on shelves with space between so they are not touching. Store at 55 F in a relative humidity of 50 to 75 percent and they will stay fresh for up to two months.

Preparation/Nutrition

• Acorn squash has less beta-carotene than other winter squashes, but is a good source of potassium and dietary fiber as well as lesser amounts of magnesium, vitamins C and B and manganese. It is usually cut in half and baked or steamed, with the seeds removed and the flesh mashed or cut in chunks. The skin makes a good container for mashed or stuffed flesh mixed with ginger or cinnamon. It is easy to digest and low in calories. Toasted seeds are a tasty snack.