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Squash, Acorn EACH


Acorn squash is a winter squash with distinctive longitudinal ridges on its exterior. Acorn squash are sweet, yellow- orange flesh inside.

The smooth skin or rind is light green when young and transforms into a deep green with yellow and orange patches when mature. The flesh is moist and spongy with a hollow center that contains stringy pulp encasing many small, flat, cream-colored seeds. When cooked, its yellow-orange flesh becomes tender and offers a mildly sweet and nutty flavor with a somewhat dry texture.
Various Growers (CA/WA/MX) Certified Organic

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.

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