Acorn Squash
Acorn squash is acorn shaped with deep furrows. Its color is dark green to yellow-gold with a hard inedible rind. The flesh is yellow and has a slightly sweet flavor and somewhat dry consistency. Stem ends should be neatly trimmed. Baking or steaming the squash yields wonderful results — a sweet yellow to orange flesh that boasts extraordinary nutritional value and taste. Squashes can exhibit minor ground rub and brown scuffing.

Storage
» Store immediately covered in a sealed original container in the warmest part of the walk-in cooler. Chilling injury (water-soaked spots, pitting, and accelerated decay) can occur if held for more than 3 days, un-protected, in a walk-in cooler.
» The wax coating will provide minimal protection from dehydration; un-protected product is still extremely susceptible to dehydration.
» Squash will brown from exposure to ethylene gas. Always protect from exposure-short term.
» Do not stack heavy objects on top of squash. Squash can be easily crushed or bruised.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Squashes have an expected shelf life of 6-8 days protected and stored properly. Plan to rotate frequently to maintain quality.
» Handle with care, squash can break and bruise easily.
» Do not place case or raw product on non-sanitized kitchen counter tops to prevent cross contamination.
» Limit the time the product is out of refrigeration, do not allow unused product to reach room temperature.

Preparation
» Prepare as needed. Try not to use product from the previous day.
» Use the squash completely, do not store partially used product back into the cooler for extended periods of time. It will brown and dehydrate.
» Do not soak, summer squash will lose their crispness and flavor soaked in water.
» Store prepped product immediately into refrigeration (covered) upon completion of the prep.