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Acorn Squash –

Acorn Squash was actually one of the first hard squash that I fell in love with. My mother would roast it then smear just a tiny bit of butter, cinnamon, and sugar on it which turned out more of a dessert then an actual side dish. Of course now I can eat my acorn squash simply roasted, it’s sweet and delicious. Acorn squash, similar to butternut, can also be used in meals like risotto and can be stuffed with grains and other vegetables (my favorite is quinoa, feta cheese, and a few herbs!) Just make sure you have a sturdy knife as sometimes the shell of the acorn squash can be a bit tough. This squash is one that you normally don’t eat the shell.

Acorn squash comes in white, orange, and green colors. While some resources suggest acorn squash only last a month in a cool, non-damp, I’ve found when picked fresh, some acorn squash can be kept up to three months. Don’t store in the refrigerator. I tend to store my squash in the basement with my canned goods. If you find yourself with extras; cook, remove shell, chunk, and store in a freezer safe container.

This recipe for Delicious Baked Acorn Squash comes from Ree Drummond, The Pioneer Woman and it doesn’t get any easier than this!

In short, tart cherry juice offers protection against a host of conditions.

“I learned so much more prepping vegetables than I ever did in cooking school.”
~ David Chang

Baked Acorn Squash Photo