Acorn squash is the perfect, personal-sized squash. It's easily prepared and can take on many variations of flavors depending on what you're trying to do with it! And, it's shape allows it to be cut into easier than it's cousins (butternut and spaghetti).
Origin
Acorn squash is native to both North and Central America.
Acorn squash is a "winter squash" that grows on a vine. The vines also produce edible flowers, and there are greens that grow above the stem of the squash that can be eaten too.
Taste, Texture, Touch & Appearance
Acorn squash is also known as a Pepper Squash or a Des Moines Squash, but most just call it an acorn squash due to it's appearance being so similar to an acorn.
Winter squash are notorious for their ability to stay fresh for long periods of time because of their tough, outer shells (rinds).
Winter squash is typically cooked before eating, and the skin is usually discarded.
Although, most Acorn Squash have a dark green exterior, the edible portion is usually a light yellow or orange, and tastes slightly sweet.
The center of a Acorn Squash includes a cavity that houses seeds that are also edible (cooked and uncooked).
Removing the seeds before cooking (and preparing separately) is typical when preparing winter squash.
The stem can be prickly and is best removed early in the preparation/cooking process.
Properties & Storage
Winter squash in general can store for a couple months (up to 6) in good conditions (about 50 degrees).
The outer rind of winter squash can be tough to cut into (imagine pumpkin carving), and opening one up (or dicing) requires both care and effort.
Ways to Enjoy
Bake these babies! Split in half, remove seeds, and BAKE!
Acorn Squash can also be microwaved, sautéed, and steamed. Just be sure to poke holes if microwaving!
Remove the seeds, rinse, add your favorite seasoning/salt to the seeds, and BAKE!
Remove the seeds, rinse, and EAT the seeds!
Check out this super easy Acorn Squash recipe!
Notable Nutrients
Acorn Squash are an excellent source of Vitamin C and a good source of Fiber, Manganese, Magnesium, Potassium, and some of the B Vitamins (B1 & B6).
Vitamin C
Vitamin C is an antioxidant, helping protect cells from damage caused by free radicals.
Vitamin C is needed to make collagen which helps wounds heal.
Fiber
Fiber helps push food through our digestive tract.
Fiber scrubs the insides of our intestines as it moves through our digestive tract.
B Vitamins (Thiamin [B1] & Pyridoxine [B6])
B Vitamins are needed to convert the foods we eat into useable energy.
Manganese
Manganese is needed for wound healing.
Manganese helps form cartilage and bone.
Magnesium
supports nerve function
helps with energy production
Potassium
Potassium is necessary for fluid balance within our bodies.
Potassium is necessary for heart functions and for blood pressure regulation.
Gut Microbiome Connection
Our gut microbiome loves the introduction of new foods, especially new fruits and veggies.
Because Acorn Squash are a good source of fiber, it gives all of the microorganisms plenty of work to do which helps increase their population.
Eating different foods and/or preparing foods in different ways encourages the development and sustainability of new microorganisms as they are needed to help break down the foods we eat.
Bacteria are supported by the types of foods we eat. There are some bacteria that we know are not beneficial to our gut, and these bacteria are present with diets high in added sugars, low fiber, and high amounts of animal fats and protein. While other bacteria thrive with diets high in fruits, veggies, and whole grains. Eating a wide variety of fruits and veggies encourages the density and diversity of healthy bacteria.
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