Green acorn squash are grown in the summer months after the risk of frost has passed and will thrive in warm and sunny climates.Acorn squash requires frequent watering, particularly during the hotter months of the summer and will benefit from thinning early in their growing stages, retaining only the most robust squash sprouts.One of the first commercial green varieties known as table queen was introduced in 1913 by Iowa Seed Company of Des Moines.Later on, the name would change to Des Moines, an homage to the squashes point of origin.Her first, to bar owner Jeremy Thomas in 1994, ended after just 19 days.Green rose to fame with his outrageous “The Tom Green Show” on MTV.
When cooked the skin is edible making the squash ideal halved, baked and used as a bowl stuffed with meats, cheese, grains, soups, or other vegetables.
When immature the squash will have a less sweet, almost bland flavor which is why it has become so commonplace to serve acorn squash with brown sugar or syrup in an effort to sweeten the often immature squash.
For best flavored Green acorn squash try to purchase directly from local growers, farmers markets, or specialty stores when in season.
Cooked Green acorn squash can be added to soups, stews, curries, risotto, and pasta. It's sweet squash flavor pairs well with balsamic vinegar, wild mushrooms, brown sugar, maple syrup, sage, thyme, rosemary, robust cheeses, curry, pecans, butter, dried cranberries, cilantro, ground beef, blackened chicken, sausage, and apple.
Unlike many other winter squashes Green acorn squash are not the best squash to store long term.