Fordhook Acorn Squash
(aka Early Fordhook) Introduced in 1890 by W. Atlee Burpee of Philadelphia. Belonged to the Fordhook Group of squashes which includes Delicata, Perfect Gem, and Table Queen. Vining plants produce 1½ pound acorn squashes that are grainy but not coarse and mildly sweet. Good shelf life. Once thought to be extinct.
- 85 days
- Winter squash and summer squash
- Pale fruits weigh up to 2 pounds
- Mildly sweet flavor
- Good shelf life
This variety works for:
To prepare your squash, rinse the exterior and then cut in half and remove the seeds before baking, roasting, etc.
Winter squash can be pureed and sweetened as an addition to breads, muffins, cakes and pies. Diced and roasted squash can be tossed in warm salads of grains and nuts or with sautéed kale.
Summer squash are best eaten when they are small and the seeds are immature. Sliced thinly, summer squash are used in gratins and savory pies or sautéed or breaded and fried.
Instructions - Sow seeds outdoors in 12" diameter hills after danger of frost has passed. Hills should be spaced 6' apart in all directions. Can also be started indoors 3 weeks before transplanting out.
- Direct Seed: 1" Deep
- Seeds to Hill: 6-8 Seeds
- Thin: To 3-4 Plants
- Light: Full Sun
Ratings & Reviews
Great winter squash
This is a good producer with a great shelf life (lasted over a year for me).
Looking for recipe
Anyone have good recipes for Fordhook Acorn squash? It's great to bake with a little oil/butter, but looking for something new.
Seed Savers Response.
Check out this recipe. https://www.seedsavers.org/recipe-baked-winter-squash
All Around Acorn
I have grown this squash for many years. I got it as a free bonus packet with a previous order and haven't looked back since. It is prolific, easy to grow and has exceptional storage. The flavor is superior to green acorn types. We've had very good germination rates in previous years so the seed has lasted and lasted
I'm not an acorn squash fan, but I LOVE this squash!
I'm not an acorn squash fan, but I LOVE this squash. It was prolific and easy to grow. But the flavor and texture are amazing. I simply cut it in half, drizzled olive oil, salt and pepper and roasted it. The taste was unlike anything I've had before and the texture was silky. Definitely going to be growing these again!