The rind of the Green acorn is hardy with a thin skin that is edible when cooked.The body of the squash is lined with deeply furrowed ridges that taper to a point opposite the squashes flattened stem end.Their skin is light green when young then as they mature will turn to a deep green though the dark color will develop before the squash is ready for harvest.
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.
After 1492 acorn squash types made their way to Europe via returning explorers.
Record of them can be found in the form of illustrations inn botanical herbals dating back to the Renaissance.
For best flavor and texture store uncut Green acorn squash in a cool, dry place and use within one month of harvest.
Squashes such as the Green acorn are part of a group of crops known as “the three sisters.” Native American cultures relied on corn, beans, and squash as their main food source and grew them together using they're mutually beneficial relationship to boost nutrients in the soil and increase yields.