All Things Acorn Squash

Freshly picked selection:

Acorn Squash

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Acorn squash is also known as pepper squash, and while most people think of it as a winter squash it is actually part of the summer squash family.

How to store:

Acorn squash is one of the most perishable squashes and typically only lasts about 2 weeks. They can be stored refrigerated or left at room temperature.

Varieties:

The most common variety has a dark green skin with a yellow orange flesh. There are also golden acorn squashes, although they are not as common. Acorn squash typically weigh between 1 and 2 pounds.

How to prepare:

Acorn squash is most commonly baked. They can be stuffed and enjoyed whole, or cut into cubes or slices and roasted. Acorn squash also makes a great soup similar to a butternut squash.

Nutritional Benefit:
Health-benefits-ofacron squash

Recipes to try:

Acorn squash is very flavorful so you don’t need to do much with it. Premeditated Leftovers has a great simple recipe for roasting it.

Roasted Acorn Squash with Rosemary

Acorn squash are one of the best squash to stuff as they stand up on their own. You can cut the top off, scoop out the seeds, and stuff with your favorite ingredients. Paleo Running Momma has a tasty recipe that incorporates all of the flavors of fall.

Caramelized Onion, Apple and Sausage Stuffed Acorn Squash

As we mentioned above, you can use it to make soup as well. Caroline’s Cooking pairs it with roasted apples for a unique flavor.

Roasted Apple & Acorn Squash Soup

For a non-traditional use of this tasty squash, The Vintage Mixer uses it in a spiced nut bread.

Acorn Squash Bread with Seeds and Nuts

Our Chefs & Nutritionists Say:

” I like to roast it with coconut oil and sprinkle cinnamon on top.”

-Brett Talenfeld, RD

References:

Herbst, Sharon Tyler. Food lover’s companion: comprehensive definitions of over 3000 food, wine, and culinary terms. 3rd ed. New York: Barron’s Educational Series, 1995. Print.

Mateljan, George. The Worlds Healthiest Foods. Seattle: George Mateljan Foundation, 2007. Print.

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