An acorn squash is easy to recognize by its shape, which is ridged and squat like an acorn. But unlike the brown nuts that fall from oak trees, acorn squashes are typically dark green on the outside and pale yellow on the inside.
Because they're hardy and can be prepared in a variety of different ways (even the peel is edible!), these squashes are hallmarks of fall and winter cooking but are also a popular vegetable year-round.
Acorn squash is milder in taste and slightly more fibrous in texture than butternut squash: Its sweet, nutty flavor is additionally muted by the watery character of its flesh.
Still, most recipes that call for acorn squash can be made with another members of the squash family, such as Hubbard or butternut. Pumpkin is another possible substitute.
Nutritional Benefits of Acorn Squash
One cup of cubed raw acorn squash contains only about 56 calories, but provides more than half of the vitamin A you need all day, as well as about a quarter of the recommended daily allowance of fiber and vitamin C.
In addition to being nutrient dense, it's also a source of a wide range of nutrients, many of which can help strengthen your bones, aid digestion, ward off cataracts, and help regulate blood sugar levels.
Acorn squashes are common backyard crops, but home gardeners need to know how to tell if one is ripe. The biggest clue is color: A squash ready for picking will be dark green with a dried stem.
Even if the stem isn't present on a squash sold at a grocery store, shoppers can check its hue and make sure the skin is sufficiently firm by testing it gently with a fingernail. It should also be heavy for its size and free of mold or other blemishes.
How to Store Acorn Squash
Stored at room temperature, an acorn squash will last one or two months; to determine if one has gone bad, slice it in two. Slimy, gray seeds are an indicator that the squash has turned.
Once cut, you can tightly cover any uncooked portion with plastic wrap and refrigerate for up to four days, or cook the squash and freeze it for as long as a year.
How to Cook Acorn Squash
How to Roast Acorn Squash in the Oven
Acorn squash is easy to prepare for cooking: The simplest prep involves splitting the squash in two with a sharp knife, and then scooping out the seeds and stringy bits with a spoon. If a recipe calls for cubes, turn the squash half flesh-side down and slice into rings, then cut away the peel with a knife and dice the flesh.
Once cut and cleaned, a half acorn squash can be baked in the oven at 400 degrees F (205 degrees C) for 50 to 60 minutes or until very tender. Cubes can be placed on a parchment-lined baking sheet, drizzled with oil, and roasted until tender and lightly browned, stirring occasionally, about 40 minutes.
Check out this technique, which involves scoring the squash to let the orange-maple glaze soak in.
How to Microwave Acorn Squash
Alternately, you can cook it in the microwave by placing it cut-side down in a microwave-safe dish . Add an inch of water to the dish and microwave on high for approximately 10 minutes, or until tender.
How to Grill Acorn Squash
Finally, to grill acorn squash, wrap squash halves tightly with tin foil and cook over low flames until tender.
Good news: you don't need to peel acorn squash. Its hard, grooved skin softens significantly as it cooks, and it's edible, too. If you do want to remove the skin, wait until after you cook it, at which point it will peel right off.
Here's the best way to cook spaghetti squash! Cut it in half, scoop out the seeds, rub a little olive oil and salt on the inside, and roast in the oven cut-side down.
Next time you roast a squash like acorn, butternut or honeynut, try leaving the skins on and give them a nibble. Be sure to scrub the skin well, Joyce recommends, to remove any dirt or debris. The pleasantly chewy texture may just surprise you, plus you can never go wrong with more fiber.
Cut squash in half through the stem and scoop out seeds. Cut into large chunks, keeping the skin on. Bring a large pot of salted water to a boil and add squash. Boil, until tender when pierced with a fork, about 15 minutes.
If you pick too early, the flesh will not be fully developed and the squash will lack flavor and not be that wonderfully vegetal sweet that is the wonder of butternut, honeynut, delicata, acorn, pumpkin and kabocha, among dozens of other winter squash.
Most recipes say to either bake or roast butternut squash—but what's the difference? While both cooking methods will turn the tough, raw gourd into a soft, sweet ingredient, roasting butternut squash is the more common process for achieving browned, crispy edges and a creamy interior.
Butternut squash, cut into 1-inch cubes, should be perfectly roasted after about 25 to 35 minutes in an oven heated to 400 degrees F. When it's done, the squash should be lightly browned and easily pierced with a fork.
This squash has a lot of antioxidants, which can boost your immunity and help your body to fight off certain diseases. Acorn squash contains antioxidants like vitamin C that help strengthen bones and blood vessels. It also has vitamin A, which helps improve the health of your lungs, heart and other vital organs.
Preparation. Squash is prepared by combining one part concentrate with four or five parts water (carbonated or still). Double-strength squash and traditional cordials, which are thicker, are mixed with nine parts water to one part concentrate.
Yellow squash is an easy, healthy summer veggie side dish that can be roasted, boiled (or steamed), grilled, sautéed, or even fried in the air fryer! Yellow squash is a great way to add some color to your plate. It's also packed with vitamins and minerals like Vitamin C, beta-carotene, folate, and potassium.
When we harvest, we don't want to break the fruit off at the stem, because if we do, the moist, juicy stem scar is vulnerable to mold and storage life drops. Instead, we cut or break the stem in between the fruit and vine so that there is a stub of stem on the fruit.
Fill the canner about 1/4 – 1/3 way full with hot water (it will rise when you add the jars of squash) & turn on low to med. heat. Put the lids with bands into a pan of boiling water. While filtered water is heating, Pack jars with squash.
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