Acorn squash has the shape of an acorn and deep green skin. Some varieties develop an orange or yellow blush on the rind. The mildly sweet, orange flesh of the acorn squash adds flavor and body to autumn soups and side dishes. Acorn squash belongs to the winter squash family. Winter squashes ripen in mid- to late-fall. They are sturdy enough to tolerate a long storage time, allowing you to enjoy the squash into the winter months.
Inspect the acorn squash and verify maturity. Press your thumb nail into the squash; the squash is ripe if your nail doesn't pierce the rind. Ripe acorn squash also has a dull surface.
Set the acorn squash in an 80 to 85 degree Fahrenheit, well-ventilated location for 10 days. Choose a dark location. Curing allows any wounds or blemishes on the squash rind to heal over, extending storage time.
Place the squash in a 50 to 55 degree F, dark location for long-term storage. Set the squash in a box filled with straw or on a wire shelf so air circulates freely around the squash.
Check the squash for signs of decline every one to two weeks during storage. Dispose of or use immediately any squash that develops soft spots. Acorn squash stores for up to two months if kept at the proper temperature.
Leave the stem in place on acorn squash. Stem removal allows fungus and bacteria access to the vegetable through the soft stem wound.