Acorn squash is a variety of the same squash species as zucchini and other summer squashes, but with its hard-to-cut skin and drier flesh, it’s treated as a winter squash culinarily. Native Americans prized acorn squash because they could store it for long periods of time and cook it whole in the coals of a fire. In modern American kitchens, acorn squash may be baked, broiled, roasted, steamed, stuffed, sautéed, pureed, or even used as the surprise ingredient in a pie.
Winter squash will last up to a month in a cool (50 to 55 degrees F.) dark cellar or storage area, but only about 2 weeks in the refrigerator. Ideally, only cut or cooked acorn squash should be refrigerated. Squash with a bit of the stem still intact will help slow down moisture loss.