Acorn squash (Cucurbita
pepo) is a winter squash with distinctive
longitudinal ridges and sweet, yellow-orange
flesh. Although considered a "winter"
squash, acorn squash belongs to the same
species as all "summer" squashes (including
zucchini and yellow crookneck squash). The
most common variety is dark green in color.
However, newer varieties have arisen
including Golden Acorn, for its glowing
yellow color, and some that are white. They
can also be variegated (multi-colored). As
the name suggests, its shape resembles that
of an acorn. It is also good for winter
storage, keeping several months in a cool
dry location such as a cellar.
Squash Recipes
Acorn squash are easily grown. Seeds are
started after all danger of frost is past
and the soil is warm or within 3–4 weeks
before the predicted last frost date in the
area. Seeds directly sown are placed one
inch deep, 5-6 to a hill; hills are 6 feet
in all direction from other hills. Roughly
85 days after germinating, acorn squash are
ready to be harvested. Curing takes a week
to ten days in a sheltered area outside, or
a warm dry place such as a garage, protected
from frost.
The seeds of the squash are also eaten,
usually after being toasted. Acorn squash is
most commonly baked, but can also be
microwaved, sauteed, and steamed. This
squash is not as rich in beta-carotene as
other winter squashes, but is a good source
of dietary fiber and potassium, as well as
smaller amounts of vitamins C and B,
magnesium, and manganese.
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