~20 lbs Acorn Squash aka "Pepper Squash", "Des Moines Squash", "Xiang-Guo-Nan-Gua", "Xiang-Zi-Nan-Gua", "橡果南瓜", "橡子南瓜", "橡实形南瓜", "橡實形南瓜" Acorn squash is a hard shell winter squash with distinctive longitudinal ridges on its exterior with green and yellow-gold skin. As the name suggested, it has the same shape as an acorn. The yellow-orange flesh inside is sweet but somewhat dry. Acorn squash has a mild, buttery flavor that pairs well with a wide variety of seasonings, both savory and sweet. Acorn squash is most commonly baked. Acorn squash is available year-round. Handling Tip Selection Acorn squash is firm and heavy for its size. The skin is smooth and dull with no soft spots or bruises. Shiny rind indicates an immature acorn squash. A mix of green and orange colors is preferred. As the acorn squash ripens, the skin turns dark green. Storage Acorn squash should be stored at 50°F - 55°F (10°C - 13°C) with a relative humidity of fifty to seventy percent and no mist. The typical shelf life is five to eight weeks. Extremely low humidity may lead to excess weight loss and flesh deterioration. Acorn squash is not sensitive to ethylene, a naturally occurring gas that regulates ripening, and produces a low amount of ethylene. However, acorn squash with bruises and cuts greatly increases ethylene production. Acorn squash is sensitive to chilling injury at storage below 50°F (10°C). Symptoms include loss of flavor and sunken pits of the surface.
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