Acorn squash is sweet, with a slightly dryer flesh than other winter squash. Delicious when baked and stuffed with an assortment of grains, meats or veggies.
To prepare, slice the squash in half and scoop out the seeds. You can also cook an acorn squash whole, but the process will take a little longer. Bake, roast, or puree the squash to make soup.
Acorn squash will last for up to a month in a cool, dry area. Ideally, only cut and cooked acorn squash should be refrigerated. Cooked acorn squash should be sealed and will stay fresh for approximately four days in the refrigerator.
About the Farm:
Rootbound Farm is the passion, business, and homeplace of Ben Abell and Bree Pearsall. Ben works full time (and then some!) on the farm and has been farming for about 10 years. Bree moonlights on the farm and is also a Social Worker.
Rootbound Farm is now entering into its 6th year of growing high-quality chemical-free produce. This year they are certified organic! They are located in Oldham County, Kentucky and they also farm a parcel of land in northeastern Jefferson County along the Ohio River. They began leasing their current farm in 2014 and the primary crops are tomatoes, butternut squash, and sweet potatoes grown for local wholesale markets.