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I purchased an acorn squash at the farmer's market quite a while ago and its skin was initially dark green with a small patch of orange. I have been keeping it in my pantry. Over time the skin has turned completely orange like a ripe pumpkin. I am assuming that the squash is ripening as well but it appears unchanged except for the color.

Is my squash still good and can I use it like I would a normal green acorn squash?

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up vote 4 down vote accepted

As long as it doesn't have soft spots, and when you cut it open there is no mold or rot inside, it is still fine. I've often used acorn squash that have partially turned orange, and yes, that is just further (but unneeded) ripening.

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If you've had your squash for a while it's also helpful to check for weight loss. A good squash will feel dense for its size when you pick it up. If it's light, it will have lost water to the air, and will be dry, stringy and not very tasty. – Wayfaring Stranger Mar 20 '14 at 11:44

Yes, it's still good. I find the orange ones to be much sweeter than the green ones.

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a farmer in Michigan told me to choose an acorn squash that is green with some orange on the bottom. He said this is the perfect ripeness

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