Acorn Squash

Acorn squash might be one of the most fabulous of all the squashes. Sweet and juicy flesh, it pairs perfectly with brown sugar and warm fall spices like cinnamon and nutmeg.

The shell is perfect for roasting and handling making it a fabulous fall food.

Pepper squash or Des Moines squash are other names for acorn squash. It has a distinctive round and green shell with longitudinal ridges. The flash is a bright yellow-orange.

Although a winter squash, you can typically find acorn squash all seasons of the year.

Here are a few Acorn Squash Recipes:

The actual squash is fairly healthy, although I hesitate to use the word healthy at all. It is a carb, but high in vitamin C, provitamin A, B vitamins, potassium, magnesium, iron, and manganese.

Acorn squash is slightly sweet, but mild. Which is why most people tend to season with brown sugar, molasses and other other spices to bring out the natural flavors.

Is it OK to eat the skin of acorn squash?

You can certainly eat the skin of an acorn squash. In fact, it is more nutritious than the flesh, but it can be a little cardboardy and tough.

How Do I Cut An Acorn Squash?

Use a really sharp knife and start at the stem. Cut around down one of the ridges, all the way around. Gently pull apart into two halves. Some people like to cut further into slices while others just like to roast it in little self serving bowls.

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