Local Produce: Acorn Squash
Beautiful, delicious, nutritious, and a good keeper in the pantry—what more could you ask for in a vegetable? Simply slice in half, bake, and serve with a pat of butter and a sprinkling of cinnamon and ginger. Or cook and cut into cubes for contributing color and rich flavor to stews and stir-fries. Or mash and incorporate in muffins and pies. Or stuff halves with your favorite raisin-speckled grain. Yes, add versatility to the list of this winter squash’s attributes!
Flavor Profile
• Sweet, slightly nutty, and peppery
• Fibrous, yellow-orange flesh
How to Choose a Good One
• Avoid squash with sunken or moldy spots, or those with cuts in the skin
• Slight variations in skin color are fine
• The rind should be hard, not tender
• Will keep for months in a cool dry storage spot
Peak Season
• Available August through March, but best from September to November
• Harvested once cool fall weather arrives
Nutritional Highlights
• Very good source of dietary fiber, vitamin C, manganese, and potassium
• Good source of vitamin B6 and magnesium
General Use
• Usually baked or roasted; can also microwave or steam
• Stuff with rice or other grains, vegetables, bread stuffings
• Seeds can be roasted for eating
• Soups and stews
• Sauces
• Stir fries
• Casseroles
• Breads, muffins
• Pies, cookies
• Custards
• Side dish
• Can be used in place of canned pumpkin in recipes
Complements
• Maple syrup
• Apples, apple cider
• Orange juice
• Raisins, cranberries, dried cherries, figs
• Walnuts, chestnuts, pecans
• Butter
• Cinnamon, ginger, nutmeg, black pepper, rosemary
• Apricot preserves