Acorn squash, although seasonally is harvested with the winter squash, actually belongs to the same species as summer squash. Acorn squash is native to North America. If you recall from last week's blog, squash is technically a fruit and has amazing health benefits. Acorn squash is high in fiber, manganese, vitamin C, and is a vitamin A powerhouse. The seeds are also nutritious, high in protein, healthy fats, and zinc.
Acorn squash if stored in a cool, dry spot will keep for around 4 weeks. It is a bit more perishable than Butternut squash and other winter squash.
Ready to use your squash? Always use a veggie wash, homemade or store bought, and thoroughly wash the outside of your squash. The easiest way to prepare acorn squash and most squash is to cut in half length-wise, scoop out seeds using a metal spoon (save for roasting) and roast facedown on an un-greased cookie sheet in a preheated 400 degree oven until tender when poked with a fork. Cool and scoop out meat using a spoon. What to do with the meat? Add brown sugar and cinnamon and/or turmeric, or serve drizzled with a teaspoon of olive oil and dust with salt and pepper. The most delicious way to serve acorn is to cut in half lengthwise, stuff, and bake. Please click on the button below for recipes