Acorn squash
Cucurbita pepo var. turbinata
Mildly sweet with vegetal undertones; less sweet than butternut; takes on butter and maple syrup flavors readily.
About Acorn
Acorn squash is the dark-green ribbed winter squash named for its acorn-like shape — smaller than butternut, with milder flavor and a slightly more fibrous texture. The traditional preparation is halving the squash, removing seeds, and baking the halves cut-side up with butter, brown sugar, and maple syrup — a classic American Thanksgiving side. Acorn squash flesh is more delicate than butternut's, less suited to pureeing or making soup, more suited to stuffing the halves with grains, vegetables, and savory ingredients. The dark green skin is technically edible (and a beautiful presentation when baked halves are eaten by scooping flesh out of the natural bowl).
Variety profile
Common uses
- Baked acorn squash halves
- Stuffed acorn squash
- Maple-roasted wedges
- Side dish at Thanksgiving
- Roasted with sage and brown butter
Editorial notes
Acorn squash is the easiest winter squash to prep — the natural bowl shape and ridges score easily. Doesn't store as long as butternut (6-8 weeks vs 12).