Winter squash, Acorn

From mid-fall and through the end of the season, a variety of winter squash will be in your share. Unlike summer squash, these varieties have thicker skins to help them store longer, and starchy flesh that is tasty when cooked. The acorn squash in particular has a sweet nutty flavor and relatively smooth texture.

Cooking Tips

Although different varieties of squash come in different shapes, sizes, and colors, they can be used interchangeably in many recipes. Acorn squash, however, is particularly good in soups and stews, as well as baked with butter and maple syrup. For the latter, just cut the squash in half- carefully! -with a knife and scoop out the seeds and pulp in the center. Put a pat of butter and a drizzle of syrup in the center, cover with foil, and bake at 350 degrees for about 35 minutes. Generally, a good way to tell if a squash is done is when you can easily pierce the skin with a knife. Alternately, you can steam acorn squash halves face down for about 20 minutes; let them cool down and then scoop them from the skin to add in any dish you like. You can also save and wash the seeds and roast or dry them for eating (like pumpkin seeds).

Storage Tips

Winter squash should keep for several weeks in a cool and dry part of the kitchen away from direct sunlight. Store squashes that have been cut open in the refrigerator for several days.

Nutrition

Winter squash is high in starch and fiber, vitamin A, niacin, potassium, magnesium, calcium, iron and beta carotene.

History

Squash was first grown for its edible seeds by Native Americans 10,000 years ago. After five thousand years of cultivation the fruit became edible, and from there the many different types of squash began to emerge. The first European explorers found an immense variety of squash grown in different areas by different tribes and empires, and called it "squash" as an abbreviation of a much longer Indian name. All squash are cucurbits, in the same family as cucumbers, melons and gourds.