Acorn squash in season in Australia
Acorn squash is in season in Australia from March to November, and at its peak from June to August. This is the cooler south; the tropical north has its own calendar.
At its best
Pumpkin and winter squash fill the greengrocer from autumn into winter, and Sydney Markets lists pumpkin from March to August. Acorn squash is the small, ribbed member of the family, so it suits a dinner for one or two.
At the shop
Pick one that feels heavy for its size, with unblemished skin and no soft spots. If a bit of stem is still attached, better still, as it helps keep disease out.
Keeping it
Treat it like pumpkin. Keep it whole in a cool, well-ventilated spot away from heat and direct sun, such as the pantry. Once cut, scoop out the seeds, wrap the flesh tightly and keep it in the fridge for up to a week.
Three dinners
- Roast halves with butter and sage Scoop the seeds, roast cut side up until a knife slides in, and eat it straight from the skin.
- Stuffed squash with rice and sausage Fill the roasted halves with a quick cooked filling and bake a little longer.
- Squash and white bean soup Roast chunks first, then simmer with stock and beans.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.