Acorn Squash
DESCRIPTION:
Acorn Squash is typically dark green with streaks of yellow and orange. Compact in size, it has a hard, ridged exterior and large, edible seeds. When cooked, its flesh is tender and slightly sweet. You can cut it in half and bake at 400°F for 35 minutes, cut into sections and simmer for 10 minutes, or microwave for 6 minutes. For extra flavor, try roasting it with olive oil, cinnamon, or a dash of nutmeg, and serve it as a side dish or stuffed with grains and vegetables.
NUTRITION:
- Rich in Vitamin C, a powerful antioxidant that supports immune health and skin vitality.
- High in dietary fiber, aiding digestion and promoting a healthy gut.
- Contains beta-carotene, which the body converts into Vitamin A to support eye health.
- Low in fat and sodium, making it heart-friendly.
- Provides almost 100 mg of Calcium per cup, contributing to bone strength.
- Potassium content helps regulate blood pressure and fluid balance.
HEALTH BENEFITS:
- Immune Support: The Vitamin C helps protect the body from free radicals and boosts immunity.
- Digestive Health: The fiber content supports regular bowel movements and a healthy digestive system.
- Vision and Skin: Beta-carotene enhances vision and may slow down skin aging by fighting free radicals.
TO BUY & STORE:
- Choose squash that feels heavy for its size, with firm, unblemished skin and no soft spots.
- Look for those with the stem still attached; this reduces moisture loss and extends freshness.
- Storage: Store uncut Acorn Squash in a cool, dark place (like a pantry) for 1 to 3 months without refrigeration. Once cut, wrap tightly in plastic wrap or place in an airtight container and refrigerate, using it within a few days.
- Tip: If you find a squash with blemishes or cracks, it’s best to avoid it, as it may spoil quickly.
