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    Kitchen Dictionary: acorn squash

    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.

    Ingredient

    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

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    Nutrition Facts

    Calculated for 1 squash (4 inch dia)
    Amount Per Serving %DV
    Calories 172
    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
    Cholesterol 0mg 0%
    Sodium 12mg 0%
    Potassium 1495mg 42%
    Total Carbohydrate 44.9g 14%
    Dietary Fiber 6.5g 25%
    Sugars 6.5g
    Protein 3.4g 6%

    How is this calculated?

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