Acorn Squash

Name: Acorn squash (Cucurbita pepo) — a small, ribbed, dark green, acorn-shaped winter squash with sweet, pale orange, slightly nutty flesh. Some varieties are golden or white.

Description

Acorn squash is native to North and Central America, where squashes were cultivated by Native Americans for thousands of years. Its name comes from its shape, and it has been a staple of American autumn cooking since colonial times. It is a variety of the same species as zucchini, pumpkin and spaghetti squash.

The flesh is moist, sweet and slightly peppery, and is usually baked in halves, with a hollow centre perfect for stuffing. The thin skin is edible when cooked, though many people leave it on the plate.

Main nutrition value

Acorn squash provides vitamin C, potassium, magnesium, manganese and fibre, with beta-carotene in the orange flesh, and is moderately low in calories.

How best to be consumed

Acorn squash is best baked in halves.

1. Halve, scoop out the seeds, and roast cut side down until tender, about 30 to 40 minutes.
2. Fill the hollow with butter, brown sugar, maple syrup or savoury stuffing of rice, sausage and herbs.
3. Roast the seeds with salt and oil as a snack.
4. Cut into wedges and roast with the skin on, for a quicker dish.
5. Store whole in a cool, dry place for a few months.

Overconsumption could cause…

Acorn squash is safe and healthy in food amounts.

1. Higher carbohydrate and calorie intake than summer squashes, which matters for people managing diabetes or weight.
2. Digestive discomfort, such as gas or bloating, from a lot of fibre at once in some people.
3. Added sugar and butter in sweet preparations.
4. Allergic reactions in rare cases.

GroupsOther Starchy VegetablesSquash and GourdsGourd family (Cucurbitaceae)Low fatLow sodiumFresh

Related foodsButternut SquashPumpkinKabocha SquashSpaghetti SquashHubbard SquashYellow Squash

Wikipedia — Acorn squash, used for origin, naming and history: https://en.wikipedia.org/wiki/Acorn_squash