Acorn squash is a winter squash. The most common variety has a dark green skin and a sweet, bright orange flesh. Some dark green acorn squash may have orange areas on the outer skin. Other varieties of acorn squash are golden yellow or white in color. As its name suggests, the vegetable is shaped like an acorn.
Types of winter squash include spaghetti squash, butternut squash and pumpkins. Because of the smaller size of acorn squash, it is generally easier to work with and more versatile than other winter squashes.
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Acorn squash, and other squash with orange flesh, is rich in beta-carotene and fiber. It also provides small doses of Vitamins B and C, potassium, manganese and magnesium.
Acorn squash can be purchased at local grocery stores, farmer’s markets or farm stands in the fall. It is also easy to grow. Seeds should be planted when the soil is warm, and after all frost danger for the region has passed.. Five to six seeds should be placed one-inch deep in soil that forms a hill. Each hill should be four to six feet away from all other hills.
Keep the plants watered and weed-free. Approximately three months after the seeds germinate, the acorn squash should be ready for harvest. The acorn squash should be ready to eat a week to ten days after harvesting.
Baked Acorn Squash Rings
- 2 acorn squash
- 2 tbs oil
- Salt and pepper
- Heat oven to 350.
- Spray baking sheet with cooking spray.
- Cut off ends of squash and remove seeds and pulp.
- Cut squash into 1/2 inch slices.
- Brush oil on both sides of the rings and season.
- Place on prepared baking sheet and bake until tender, 30 to 35 minutes.
To make the baked acorn squash rings sweeter, prepare as above, except place squash rings in a baking dish and sprinkle with brown sugar before baking. Serves 6-8.
Baked Acorn Squash Halves
- Heat oven to 350
- Cut each squash in half, lengthwise
- Scoop out seeds and pulp
- Wash squash halves, making sure all pulp and seeds are removed.
- Place squash halves in baking dish, cut side down.
- Pour water into baking dish, covering cuts.
- Place squash into oven and bake 20 minutes.
- After 20 minutes, remove squash from oven and turn over, leave squash in the baking dish.
- Fill each squash’s scooped area with 1 tbsp butter or margarine, 1 tbsp brown sugar and honey as desired.
- Return to oven and bake an additional 30 minutes.
Use additional butter or honey before serving, if desired. Serves 4
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