White acorn squash, botanically classified as Cucurbita pepo, grows on a compact bush and is a member of the Cucurbitaceae family along with pumpkins and zucchini. Also known as Pepper squash, White acorn squash is a winter variety that is known for its excellent storage capabilities and tender texture. White acorn squash is used in a variety of culinary applications and can be used in both sweet and savory preparations. White acorn squash is best suited for cooked applications such as roasting, broiling, grilling, and baking and is ideal for use in both sweet and savory preparations. Cooked squash can be pureed and added to soups, risotto, stews, curries, and baked goods such as cakes and pies. It can also be halved, stuffed, or roasted and served as a simple side dish. White acorn squash pairs well with citrus, apple, honey, maple syrup, cinnamon, chili powder, robust cheeses, fresh herbs, butter, bacon, brown or black rice, dried berries, and sausage. It will keep up to one month when stored, uncut, in a cool and dry place.White acorn squash is labeled as a bush acorn variety and is a popular garden squash in the United States since its fruits grow on a compact bush and can be contained in a small space. Home gardeners use the flesh of the squash in a variety of recipes, but they also used the rinds as bowls, decoration, and containers. White acorn squash rinds provide an attractive and bright contrast as a vase to colored flowers, and it is also commonly used as a bowl for fall recipes such as roasted acorn squash stuffed with quinoa, cranberries, sausage.Winter squash is typically ready for harvest in 90-115 days. Harvest winter squash in fall before frost, when the rind is a consistent deep color and very firm. If in doubt, open one before harvesting others. For some varieties, flavor will improve with storage.. There is a great variety in shapes, colors and types of squash, making them fun to grow. The vines need plenty of room to sprawl, although some can be supported on a trellis. Summer or winter squash or pumpkins should be sown indoors in flats in short season areas, 3-4 weeks before the night soil temperatures have warmed up. After harvest they should be ripened for 30 days in a cool location.Transplant bush varieties 18″ apart, vining varieties 30″ apart. Tender, not frost hardy. Heavy nitrogen feeders. Excessive heat and/or drought can prevent blossom set, reduce yields. Winter squash can take one or two light frosts on the vine. To improve flavor and storage, field cure for at least 10 days after harvest, covering if hard frost threatens. Store under proper conditions, at least 50° and 60–70% relative humidity in a place with good air circulation. Do not pile up squash. Inspect periodically and be sure to use damaged, stemless or small fruit first. Acorns have the shortest storage time before getting stringy, followed by delicatas, buttercup/kabochas. Fruits are typically ready about 50-55 days after fruit set, and should be harvested before any hard frosts. Cut fruits from vines and handle carefully. Sun cure by exposing fruits for 5-7 days or cure indoors by keeping squash at 80-85°F/27-29°C with good air ventilation.