Acorn Squash
Squash is one of the easiest vegetables to digest, is low in calories, and makes a filling dish. A native to the Americas, acorn squash is considered a winter squash although it is actually in the same family of summer squash, such as zucchini. The most common variety has dark green to orange skin and mildly sweet yellow-orange flesh. While acorn squash is not as rich in beta-carotene as other winter squashes, it is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese.
Selection:
A fully ripe acorn squash weighs from one to three pounds and should feel heavy for its size. Larger squash maybe dry or stringy. Select squash with a smooth, dull skin and no soft spots. Look for a good balance of green and orange for a sweeter squash.
Storage Tips:
- Raw, uncut winter squash will last up to a month in a cool dark area (50 to 55 degrees F.). For best flavor, use acorn squash within two weeks of purchase.
- Loss of moisture from dry hot air will shorten shelf life. Selecting squash with a bit of the stem still intact will also help slow down moisture loss.
- Once cut or cooked, store it in the refrigerator sealed in plastic wrap or containers. Use within four days.
- Cooked squash removed from the outer skin can also be frozen. Mash, puree, or cut it into chunks. Placed in airtight containers and frozen, it will keep up to a year.
Cooking Tips:
Though the ribbed shape of acorn squash makes peeling difficult, its small size and round inner opening make it wonderful for stuffing. Ginger and cinnamon really bring out the flavor of acorn squash. The most common method of preparation is to cut in half length-wise, remove the seeds, and bake with butter and brown sugar. In this preparation, acorn squash may then be eaten directly from the shell. It can also be microwaved, sauteed sliced/cubed, or steamed cubed.
Most winter squash, including acorn, pumpkin, and butternut, can be used interchangeably in recipes. Much like pumpkin seeds, acorn squash seeds can also be toasted and enjoyed as a tasty snack.
- Due to it’s hard outer shell, a sturdy knife is a vital tool to slice acorn squash. To make the squash easier to cut, pierce the skin in a few spots, and cook on high for 2 minutes in a microwave oven. Let cool before carving or slicing.
- Halve the squash length-wise (stem end to the point) rather than across the diameter.
- Before steaming, broiling or baking, remove the fibers and seeds from the center of the acorn squash.
- To prevent halves from rocking on the baking tray, cut a small slice off the bottom to flatten it.
- Boiling acorn squash is not recommended as it damages both the flavor and the texture.
- If you need the pulp only, you’ll need to cook it first and then scoop the pulp from the skin. It is done when the flesh is very tender. Timing depends on the size of the squash, but it’s difficult to overbake.
- To microwave: Put two whole squash in half, cover and cook for 13 minutes on high. Do not add water.
- To bake halved: Bake approximately one hour at 400 degrees F.
- To bake whole: Pierce the skin in several places. Place on a baking sheet in 350-degree F. oven for about 1-1/2 hours. Squeeze the squash to test for doneness. When it yields to gentle pressure, it’s done. Then cut it in half, scoop out the seeds, and use the cooked innards.
Recipes:
- Acorn Squash and Pear Pie
- Acorn Squash with Cranberry Stuffing
- Cream of Acorn Squash Soup
- Ham and Acorn Squash Skillet Dinner
- Stuffed Acorn Squash Supreme
Sources:
