All About Acorn squash
Your complete guide to acorn squash - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Acorn squash Last?
Storage times and freshness tips for acorn squash in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Whole, Uncut (Cool Room Temperature)1-2 months (up to 3 months under ideal conditions)
Signs of Spoilage
Soft spots, mold (white, green, or black fuzzy patches), significant wrinkling or shriveling of the skin, discolored patches that become dark and mushy.
How to Check
Visually inspect for mold or dark, sunken spots. Gently press the skin; it should be firm. Any soft or mushy areas indicate spoilage. The squash should feel heavy for its size; if unusually light, it might be drying out internally.
Storage Tips
Store in a cool (50-60°F / 10-15°C), dry, dark place with good air circulation. Do not wash before storing, as moisture can encourage mold growth. Avoid storing directly on concrete floors or near ethylene-producing fruits like apples or bananas, which can hasten ripening and spoilage.
Cut, Raw (Refrigerator)3-5 days
Signs of Spoilage
Slimy or sticky texture on the cut surface, darkening or browning of the flesh, sour or unpleasant odor, visible mold growth.
How to Check
Visually inspect the cut surfaces for slime, discoloration, or mold. Touch the surface; it should feel slightly moist but not slimy. Smell the squash; a fresh, mild, slightly sweet scent is normal. Any sour, musty, or 'off' odor indicates spoilage.
Storage Tips
Wrap tightly in plastic wrap or place in an airtight container to minimize exposure to air, which causes dehydration and accelerates spoilage. This also prevents the squash from absorbing odors from other foods in the refrigerator.
Cooked (Refrigerator)3-4 days
Signs of Spoilage
Sour, fermented, or 'off' odor; slimy texture; visible mold growth (though less common in this short timeframe if stored properly); unusual discoloration.
How to Check
Smell the cooked squash; it should retain its pleasant cooked aroma. Any sour, musky, or unpleasant smell means it's spoiled. Visually check for mold, unusual darkening, or a cloudy appearance in any liquid. The texture should not be slimy or excessively watery.
Storage Tips
Store in an airtight container to prevent bacterial growth and absorption of other food odors. Cool the cooked squash quickly (within 2 hours) before refrigerating to prevent bacterial proliferation.
Cooked (Freezer)6-12 months (for best quality)
Signs of Spoilage
Significant freezer burn (large dry, discolored patches), off-flavors or odors (after thawing), extreme mushiness after thawing that wasn't present before freezing (indicating poor quality preservation).
How to Check
Visually inspect for excessive freezer burn, which indicates quality degradation (though still safe to eat if minimal). After thawing, smell and taste a small amount; it should still taste fresh, albeit with a potentially softer texture. Off-flavors are a sign of quality loss.
Storage Tips
For best results, cool cooked squash completely before freezing. Store in airtight, freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. Label with the date. Pureed squash freezes particularly well.