Acorn Squash About 0.43 Kg Each • $3.73 / Kg Final Cost By Weight

Acorn squash is a type of winter squash distinguished by its characteristic dark green, ribbed skin and its acorn-like shape. It has a mild, sweet, and nutty flavor. It is highly popular because its shape makes it ideal for cutting in half, stuffing, and baking. ### **Nutritional Highlights** Acorn squash is rich in fiber and offers a good amount of Vitamin C, potassium, and magnesium. | Nutrient (per 1 cup, baked) | Value | Key Benefits | | :--- | :--- | :--- | | **Calories** | $\approx 115 \text{ kcal}$ | Low in fat. | | **Carbohydrates** | $\approx 30 \text{ g}$ | Provides energy. | | **Dietary Fiber** | $\approx 9 \text{ g}$ | High fiber content aids digestion and promotes satiety. | | **Vitamin C** | **Good Source** ($\approx 22 \text{ mg}$) | An antioxidant that supports the immune system. | | **Potassium** | **Good Source** | Important for blood pressure regulation and muscle function. | | **Manganese** | **Excellent Source** | Aids in metabolism and bone health. | ### **How to Cook Acorn Squash** The most popular method for cooking acorn squash is roasting it in halves, often with sweet or savory fillings. Unlike some other winter squashes, the skin of a fully cooked acorn squash is edible, though some prefer not to eat it. **1. Preparation:** * **Wash:** Gently scrub the outside of the squash. * **Cut:** Carefully cut the squash in half lengthwise, from the stem to the bottom point, using a sharp, sturdy knife. * **Seed:** Use a spoon to scrape out the seeds and stringy membranes (the seeds can be roasted separately, much like pumpkin seeds). **2. Roasting (Halves):** * Preheat oven to $400^{\circ}\text{F}$ ($200^{\circ}\text{C}$). * **Sweet Version:** Place the halves cut-side up on a baking sheet. Fill the center cavity with butter and brown sugar or maple syrup, and a pinch of salt and cinnamon. * **Savory Version:** Rub the flesh with olive oil and sprinkle with salt, pepper, and herbs like rosemary or sage. * **Bake:** Roast for $\mathbf{45 \text{ to } 60 \text{ minutes}}$ (depending on size), until the flesh is very tender and easily pierced with a fork. You can flip them cut-side down for the first half of the baking time to steam the flesh, keeping it moist. **3. Other Methods:** * **Slices/Wedges:** After cutting the halves, you can slice them into 1/2-inch-thick wedges and toss them with oil and seasonings for quicker roasting ($\mathbf{\approx 25 \text{ to } 35 \text{ minutes}}$). * **Stuffing:** The cavity of the roasted half is perfect for filling with rice, grains, meat, or vegetable mixtures for a complete meal. ### **Storage** | State | Storage Method | Shelf Life | | :--- | :--- | :--- | | **Whole, Uncut** | Store in a cool, dark, and dry place, such as a pantry or cellar. **Do not refrigerate** whole squash, as this can make the flesh stringy. Keep away from ethylene-producing fruits like apples. | **1 to 3 months** | | **Cut, Raw Pieces** | Wrap tightly in plastic wrap or store in an airtight container in the refrigerator. | **3 to 4 days** | | **Cooked Flesh** | Scoop the cooked flesh out of the skin and store it in an airtight container in the refrigerator. | **3 to 4 days** | | **Freezing** | Cooked and pureed squash can be frozen in an airtight, freezer-safe container. | **Up to 6 months** |