Cucurbita pepo var. turbinata
Acorn squash is a small acorn shaped winter squash that tapers at the apex. It can weigh up to 1kg (2.2Ib) and measures about 6-inches long.
It has a smooth hard rind with deep ridges that make peeling it very difficult. The colour of the skin (rind) is variable depending on the variety. It can be dark green with orange/yellow markings, or orange or white or variously variegated.
The flesh is golden (yellow-orange), firm, and nutty, for all varieties. It has a slightly stringy texture and sweet flavour,
- A cup (7oz; 200g) of baked acorn has about 100 calories and gives 90mg (11%) RDA of calcium.
- Acorns do not contain much beta carotene like other winter squashes.
- They are a good source of calcium.
How to Cook Acorn Squash
- A small acorn squash can serve one person and a bigger one two people.
- To cook acorn squash, it’s best to halve it, remove the seeds, then season with salt, herbs and spices; or brown sugar, maple syrup or honey or just butter and bake at 400ºF (200ºC)for about 45-60 minutes or until fully cooked through.
- You can also stuff the halves before baking.
- Another way is to cut out the stem end and scoop out the seeds and then stuff it and bake it whole.
- Acorn squash can also be steamed or boiled.
Here is one of my favourite super easy, you tube acorn squash recipes
Here is the link to the recipe. I hope you enjoy making it.
There are several cultivars of acorn squash
- The ‘Golden Acorn’ cultivar is a glowing pumpkin colour.
- ‘Table Queen’ is white cultivar light yellow cultivar
How to Store Acorn Squash
- Winter squashes have a long shelf life.
- Uncut acorn squash can keep for 3 months or longer in a cool, dry place.
- Storage below 50ºF (10ºC) in the fridge will cause squash to deteriorate faster. It can only be stored in the fridge for one to two weeks.
- Once the squash is cut wrap it tightly with cling film and store for up to one week in the fridge.