The acorn squash, when ripe, has a hard shell, then it is time to harvest it. As a result, the skin protects the pumpkin and increases the maximum storage period. However, many people do not know that you can eat the skin of the pumpkin and is an excellent source of fiber and phytonutrients. As a result, they are always served cooked.
Above all, choose a the pumpkin that has soft, dry skin without cracks or soft spots. Soft skin is a sign of an immature pumpkin.
Choose a pumpkin with a dark color, and that by its size, weigh well.
Moreover, it is better to select a the pumpkin with a firm, round and dry stem, as the bacteria can enter a pumpkin without a stem.
Acorn squash ripens for a few months and is typically harvested at the end of autumn and at the beginning of winter.
Pumpkins grow from vines. It is harvested when the vine is totally dead.
In conclusion, acorn squash is very sweet and can be cooked as a sweet or savory dish.
Sweet roasted acorn squash
Above all, available year-round, the pumpkin is a popular favorite for fall holiday dinners. Take care when cutting through the tough skin. Acorn squash is best used fresh because it doesn’t hold up well in the freezing process.
Total Time: about 1 hour •Active Time: 10 minutes Servings: 4
2 small acorn squash
4 tablespoons unsalted butter
1/4 cup brown sugar
1/4 teaspoon freshly grated nutmeg
- Firstly, preheat oven to 425°F. Meanwhile, halve *acorn squash lengthwise and discard seeds and strings.
Then, arrange halves, and cut sides down, in a shallow baking dish and cover with foil;
After that, bake 30 minutes.
- Subsequently, turn the pumpkin cut side up;
Top each half with 1 tablespoon butter and 1 tablespoon brown sugar, and then sprinkle with nutmeg.
Bake 30 more minutes or until acorn squash is tender.
Finally Scoop flesh from skin and serve.
CALORIES (per 1/4 recipe) 240kca1
SODIU V I Omg
V1T A 20%
VIT C 25%
See also: “Sports Nutrition“
Another method of preparing acorn squash
Reel 1 acorn squash and place in microwave-safe dish.
Cover and microwave on ‘HIGH 8-10 minutes or until tender.
Cool 2 minutes; remove seeds and strings.
Stir in butter and salt or add to your favorite soup or casserole.
Firstly add 2 cups peeled, diced acorn squash to 2 cups lightly salted boiling water.
So, cook 6-8 minutes or until tender.