Acorn squash is a winter squash with a hard outer shell that can’t be eaten. It is easy to prepare and pairs well with sweet spices. It is also rich in vitamin A, potassium, and folic acid.
Acorn squash is a winter squash, typically available in mid to late fall. Both summer and winter squash belong to the same genus, Curcubita. Acorn squash is specifically of the Curcubita pepo variety. Unlike summer squash, winter squash has a hard outer shell that can’t be eaten. Baking or steaming squash yields wonderful results: a sweet yellow to orange flesh that boasts extraordinary nutritional value and taste.
Many of the winter squash versions on the market are more developed than acorn squash. Butternut squash, for example, wasn’t created until the 20th century. Acorn squash in its original form is ancient and was a true staple in the Native American diet.
Initially, most forms of winter squash grew wild and were harvested for their seeds only. The flesh of the acorn squash and all of its mates in the winter squash family were thought to be bitter. When real cultivation began, the larger squash became sweeter and was specially selected for sweetness.
Acorn squash remains one of the smallest of the winter squashes and, not surprisingly, its name suggests its shape. It is ridged, usually green with splashes of orange or yellow, and weighs one to three pounds (.45-1.36 kg). Newer varieties can be golden or almost white, and some variants expressing more green and orange color have been grown, often called party color varieties.
Due to the small size of acorn squash, many prefer them because they are easy to prepare. They can be baked, stuffed and baked, steamed, microwaved, and the pulp can be easily pureed to add to soups or as a substitute for pumpkin in pumpkin pie recipes. Most winter squash can be substituted for other forms of winter squash. Although sweetness varies, acorn squash is generally considered medium sweet.
Cooking an acorn squash is quite simple. In the simplest form, you can simply halve the squash, scoop out the seeds with a spoon, and cook for about an hour. Some people cover the squash or cook it in a dish surrounded with water so the top layer of the acorn squash doesn’t harden. You don’t need to peel the acorn squash, this can easily be accomplished after it’s steamed or cooked, or it can simply be served in its shell.
Acorn squash pairs well with sweet spices like cinnamon, nutmeg, and cloves. In puree form, if you really want to go decadent, you can add some butter and some brown sugar for a sweet winter side dish. You should also consider acorn squash as one of the great winter squashes for vegan or vegetarian dishes. The size makes it perfect for filling individual servings and makes for a filling meal.
Nutritionally, one-half cup (113.4 g) of acorn squash contains about 57 calories. It is rich in vitamin A, potassium and folic acid. Acorn squash also remains an easy-to-store food: The average acorn squash can keep for one to two months in a cool, dry place.
Protect your devices with Threat Protection by NordVPN
