Kitchen Dictionary: acorn squash
A popular squash named for its resemblance to a large ribbed acorn. Acorn squash is typically green. New varieties are white (Table Queen) or a pumpkin color (Golden Acorn). All varieties have a firm yellow-orange flesh. Native to the Americas, the first European settlers thought squash to be a type of melon since they had never seen them before. The term acorn squash first appeared in print in 1937.
Season: available year-round
How to select: Choose a squash with a smooth, dry rind with no cracks or soft spots. The squash should have a dull rind. A shiny rind means it was picked too early and will not have full sweetness. Select a squash with as much green on the rind as possible. Too much orange means the squash is over ripe and it will be dry and stringy.
How to store: Store in a cool, dry place for approximately 3 months. Squash can be refrigerated, but it will deteriorate quickly and should only be refrigerated 1-2 weeks.
How to prepare: Cut in half and remove the seeds, then bake. Remove the flesh from the skin then boil or steam.
Matches well with: bacon, brown sugar, butter, garlic, honey, maple syrup, nutmeg, Parmesan cheese, pepper, sage
Baked Acorn Squash With Spicy Maple Syrup
Sausage and Apple Stuffed Acorn Squash
|Calculated for 1 squash (4 inch dia)|
|Amount Per Serving||%DV|
|Calories from Fat 3||(2%)|
|Total Fat 0.4g||0%|
|Saturated Fat 0.1g||0%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.2g|
|Trans Fat 0.0g|
|Total Carbohydrate 44.9g||14%|
|Dietary Fiber 6.5g||25%|