Acorn Squash, the Cozy Harvest Vegetable

There’s something so satisfying about walking into the garden, reaching down into the tangle of green leaves, and finding a perfectly formed acorn squash waiting for you. Their dark green shells and heart-like shape remind me that God’s provision often comes in quiet, steady ways — season after season, harvest after harvest.

Acorn squash doesn’t demand the spotlight like pumpkins or butternut. It’s humble, sturdy, and patient. You can harvest it in the fall, and it will keep for weeks in a cool place, ready to nourish your family long after the vines have withered. Isn’t that just like the Lord? Providing in ways that sustain us beyond the moment.

There’s something so satisfying about walking into the garden, reaching down into the tangle of green leaves, and finding a perfectly formed acorn squash waiting for you. Their dark green shells and heart-like shape remind me that God’s provision often comes in quiet, steady ways — season after season, harvest after harvest.

Acorn squash doesn’t demand the spotlight like pumpkins or butternut. It’s humble, sturdy, and patient. You can harvest it in the fall, and it will keep for weeks in a cool place, ready to nourish your family long after the vines have withered. Isn’t that just like the Lord? Providing in ways that sustain us beyond the moment.

Why I Love Acorn Squash

• Nutritious: High in fiber, vitamin C, potassium, and antioxidants.

• Versatile: Roast it, purée it, stuff it, or fold it into baked goods.

• Long-lasting: Stores well, so you can enjoy your garden long after the frost.

In our home, acorn squash often finds its way into soups and roasts, but one of my favorite ways to use it is tucked into fresh-milled baked goods. A little roasted squash purée folded into bread or muffins adds natural sweetness, tender crumb, and extra nourishment. When paired with ancient grains, it becomes a gut-friendly comfort food that truly feeds both body and soul.

A Simple Recipe Idea

Here’s a cozy way to start:

Maple Squash Muffins with Fresh-Milled Flour

• 1 cup roasted acorn squash purée

• 2 eggs (or flax egg substitute)

• ½ cup honey or maple syrup

• ½ cup melted butter or coconut oil

• 2 cups fresh-milled soft white wheat flour

• 1 tsp cinnamon

• 1 tsp baking soda + pinch of salt

Mix, scoop into muffin tins, and bake at 350°F for 18–20 minutes. Perfect for chilly mornings with a cup of tea.

A Thought to Carry with You

Every time I slice into an acorn squash, I’m reminded that true nourishment isn’t flashy. It’s the small, steady gifts: a warm meal, a quiet moment, the faithful rhythm of seedtime and harvest. As Galatians 6:9 reminds us, “Let us not grow weary in doing good, for at the proper time we will reap a harvest if we do not give up.”

This season, may we notice and give thanks for the humble provisions — both in the garden and in life.