Will keep up to one month when stored, uncut, in a cool and dry place.

Acorn squash is best suited for cooked applications such as roasting, baking, stuffing, broiling, sautéing, steaming, and grilling. It is most often prepared with its skin-on as the skin is edible when cooked, and is commonly halved, baked, and used as a bowl stuffed with meats, cheese, grains, soups, or other vegetables. Cooked Acorn squash can also be added to stews, curries, risotto, and pasta. In addition to savory applications, acorn squash can be used in sweet preparations such as quick bread, cakes, and pies. Acorn squash pairs well with balsamic vinegar, wild mushrooms, brown sugar, maple syrup, sage, thyme, rosemary, robust cheeses, curry, pecans, butter, dried cranberries, cilantro, ground beef, blackened chicken, sausage, and apple. 

Acorn squash is an excellent source of dietary fiber and contains vitamin C, vitamin B6, magnesium, manganese, and potassium.