How to Store an Acorn Squash?
For optimal storage, keep your acorn squash in a cool, dry place at around 50-55 degrees Fahrenheit for up to 3 months. During the cooler months, a garage is an excellent choice. Avoid refrigerating it unless you plan to consume it within 1-2 weeks, as long refrigeration can affect its quality.
Can I double the recipe?
Absolutely! This recipe can be easily scaled up or down. Just make sure to use a baking sheet that accommodates all the squash with a little space in between them.
How to Serve Acorn Squash
Once the squash is out of the oven, drizzle on a bit more maple syrup before serving to enhance the natural sweetness of the squash. You can enjoy roasted squash in several ways:
- Out of the Shell – Score the flesh, being careful not to cut all the way through the skin, then use a fork to scoop out the flesh and savor every bite.
- Cut into wedges – Slice the halves in half again or even into smaller slices, arrange them on a platter, and drizzle with more maple syrup.
- Add to salad – Incorporate chunks of roasted acorn squash into a salad, as we did in our Roasted Sweet Potato Salad.
Make-Ahead
- To Refrigerate: Allow the roasted squash to cool to room temperature, then cover and store it in the refrigerator for 2-3 days. Reheat in the microwave or cover with foil and reheat in the oven at 400˚F until warmed through.
- Freezing: Acorn squash’s texture may degrade when frozen, but roasted acorn squash can be frozen. Scoop out the flesh and place it in an airtight, freezer-safe zip-top bag for up to 2 months. It’s a great option for making a delicious acorn squash soup later on.
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