Cucurbita pepo 'Acorn'
vegetableAcorn squash is a small, ribbed winter squash shaped like its namesake, with a hard dark-green shell and sweet, fine-grained yellow-orange flesh that is excellent halved and baked. The vigorous vines bear several fruit each and mature in about 80 to 100 days, and unlike most winter squash, acorn does not improve with long curing and is ready to eat at harvest.
Sun
full sun
Water
Every 3 days
Harvest
~80 days
Difficulty
easy
Lifecycle
annual
One season, then done
Spacing
24-36 in. apart
Planting Depth
1 in.
Soil pH
6.0-6.5
Soil Type
Rich, well-draining
Hardiness Zones
Zones 3 – 10
Grown as an annual — this range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
At planting and at vining
Fertilizer
Balanced early, higher potassium at fruiting
Direct sow after the last frost once the soil is consistently above 60F, in full sun and rich, well-drained soil, giving the long vines plenty of room or training them up a strong support. Water deeply and evenly and mulch to hold moisture, and feed the heavy-feeding plants with compost. Winter squash needs a long, warm season to ripen its fruit fully before frost.
Start seeds indoors
Mar 25
Transplant outdoors
Apr 29
Projected first harvest
Jul 18
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Scout for and crush egg clusters on leaf undersides; row cover until bloom
Wrap or mound soil over the lower stem and monitor for the moth in early summer
Space for airflow, water at the base, and choose resistant types
Harvest when the rind is hard enough to resist a fingernail and the ground spot has turned from yellow to orange, with a dry, corky stem, cutting the fruit with an inch or two of stem attached. Acorn squash is best eaten within a month or two and, unlike thicker-skinned winter squash, should not be cured at high heat, which shortens its storage life; keep it cool and dry.
Acorn squash is a good source of fiber, vitamin C, potassium, and magnesium, and its orange flesh supplies beta-carotene, an antioxidant the body converts to vitamin A, all at modest calories.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.