Acorn Squash, So Wintry
Marty Martindale

Acorn squash, a member of the pumpkin family, is similarly constructed.acorn It also bears two other names, those of Des Moines or Pepper Squash. It is a winter squash with bright yellow/orange flesh, and its exterior is a dark, dull green – its shape that of an undersized football. New varieties reveal the squash as one with a golden or white exterior.

Acorn squash is native to North and Central America, where it was introduced to European settlers. Each weighs from one to two pounds.

Acorn Squash is rich in fiber, potassium, Vitamins A, C, B6 and magnesium.

Choose an acorn squash with a smooth, dry skin free of cracks or bad spots.  One which is a dull green will be sweeter than one with a shiny look. A little yellow spotting is okay, but avoid one with dominant yellow coloring.

A good squash will store for a long period if left in a cool, dry location. Moist refrigeration will shorten its life considerably.


Acorn squash is usually baked, with or without stuffing, however it can be steamed, sautéed or microwaved. A popular rice stuffing for squash is a wild rice stuffing, or wild rice mixed with other dark rices.

Its seeds are edible after toasting. Baked Acorn Squash

Baked Acorn Squasj

  • Cut squash in half from end to end.
  • Discard the seeds.
  • Rub cut edges with oil and place, face down, on pan.
  • Bake for 30 minutes at 350-degrees.
  • Remove from oven and turn onto their back sides.
  • Place butter, brown sugar, favorite herbs, salt and pepper inside squash.
  • Return to oven and bake until fork tender.

Acorn squash pairs well with:

  • All meats and poultry
  • Apples
  • Bacon
  • Brown sugar
  • Butter
  • Cheese
  • Chili
  • Honey
  • Maple sugar/syrup
  • Nutmeg
  • Quinoa
  • Sage
  • Sausage
  • Wild rice

Foodsites with acorn squash recipes:

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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