Recipes With Acorn Squash | Taste of Home (2024)

FAQs

Does acorn squash need to be peeled before cooking? ›

Good news: you don't need to peel acorn squash. Its hard, grooved skin softens significantly as it cooks, and it's edible, too. If you do want to remove the skin, wait until after you cook it, at which point it will peel right off.

Acorn squash is a highly nutritious carb choice. It's rich in many vitamins and minerals that promote your health in various ways. The bright orange flesh of acorn squash is packed with vitamin C, provitamin A, B vitamins, potassium, magnesium, iron, and manganese, all of which are critical for health.

Depending on the type of pumpkin or squash, it should last 2 to 6 months when stored at the ideal temperature of between 50 and 60 degrees Fahrenheit; a cool basem*nt can work well. Under ideal storage conditions, acorn squash can last up to 2 months, butternuts 2-to-3 months, and hubbarbs 5 to 6 months.

1. Place squash halves, cut sides down, in a baking dish. 2. Bake in a 350°F oven 45 to 50 minutes or until tender.

Acorn Squash

Starchy vegetables like winter squash also provide fiber to help you poop. Acorn squash is a small winter squash with orange flesh; its exterior is typically green but can also be white or orange.

Acorn Squash Storage

Winter squash will last up to a month in a cool (50 to 55 F) dark cellar or storage area, but only about two weeks in the refrigerator. Ideally, only cut or cooked acorn squash should be refrigerated; they will suffer chill damage at temperatures below 50 F.

Acorn squash can either be frozen raw or cooked. Cooking before freezing is recommended if a longer shelf life is desired. Frozen raw squash can be roasted, steamed or boiled, but do not thaw beforehand. Cooked frozen squash can be mashed, puréed or added to pasta and risotto dishes or soups.

Acorn squash has more carotenoids than any other food. Carotenoids are a powerful antioxidant that help fight inflammation and prevent cell damage.

Acorn squash has very low-fat content, with only 0.1 grams per 100g. Most of this fat (0.042grams) is polyunsaturated, a beneficial source for weight loss. Furthermore, it contains fewer sugar molecules than other winter and summer varieties. As a result, squash is a perfect low-carb diet.

Acorn squash: It has less vitamin A than butternut but provides even more fiber (9 grams per cup) and potassium (896 mg).

Can dogs eat acorn squash? ›

Klein explains that the best types of squash to feed your dog are butternut squash, pumpkin, zucchini, and acorn squash. In particular, zucchini is the squash most easily digested by dogs.

A squash that has turned orange is over-ripe, but that doesn't necessarily mean it has gone bad. If it's no longer firm to touch, don't use it. If you're unsure, cut the squash open to take a look at the flesh and seeds. Warning signs to look for are dull flesh and seeds that are slimy and gray.

You may eat and cook with overripe Acorn Squash, but if the inner flesh contains any dark or mushy spots, throw it out.

Also, you can eat the skin–with roasted or baked acorn squash, the skin turns tender and is easily pierced just a fork. Acorn squash, simply prepared, makes a wonderful side dish. You can also season the squash with any herbs, spices or oils you wish and serve it in salads, grain bowls and soups.

Technically, all winter squash skin is edible. "It's just a question of texture. There's no danger in consuming the skin—some just taste better than others," says Romano.

Use a knife or a serrated peeler to slice off the softened skin. It is best to start with the raised ridges and then move to the valleys of the squash. Once completely peeled, you can then cut off the stem, slice in half, and gut the acorn squash as needed for your recipe.

You don't have to peel it before roasting. That's right. You do not have to suffer through peeling an entire slippery butternut squash if you're going to roast it. The skin is perfectly safe to eat, and it's hardly noticeable after a nice roast in a hot oven.