September 7th is Acorn Squash Day
With the cooler temperatures we are experiencing in
Northeast Wisconsin, it feels like fall is just around the corner. Fall makes me think of leaves turning colors,
football and fall produce including winter squash. Acorn squash is considered a winter squash. This dark green squash has an acorn
like shape, hence its name. It comes in a variety of colors including yellow,
dark green, tan and orange.
Acorn squash is not as rich in beta-carotene as other
winter varieties, acorn squash is an excellent source of dietary fiber and
contains vitamin C, vitamin B6, magnesium and manganese plus a substantial
amount of potassium.
Select squash that are dull and heavy for their size. Avoid
those with soft spots or cracks.
When cooked its yellow-orange colored flesh offers a mildly
sweet and nutty flavor with a somewhat dry texture. Its rind is thin yet hardy
and has deep, characteristic ridges which are often times capped with a splash
of orange, considered a sign of maturity.
Acorn squash are a hard-skinned, winter variety squash.
They may be peeled, but are most often cooked with their skin-on. Stuff and
bake halved squash with meats, cheese, grains or other vegetables. Add cooked
squash to soups, stews, curries, risotto and pasta. Puree and use in quick
breads, cakes and pies. Its sweet flavor pairs well with brown sugar, maple
syrup, sage, rosemary, robust cheeses, curry, pecans, dried cranberries,
cilantro and apple.
Acorn squash should be stored in a cool, dry place away from
extreme temperatures. It will stay good
for three months.
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