med acorn squash
Rich in vitamin A (from beta-carotene), vitamin C, and potassium; moderate in fiber with relatively low caloric density at approximately 40 calories per 100 grams of cooked flesh.
About
Acorn squash is a winter squash (Cucurbita pepo) native to North America, characterized by its distinctive ridged, acorn-shaped fruit with dark green skin and orange flesh. The squash typically weighs 1–2.5 pounds and has a pale yellow to orange interior when ripe. The flavor is mildly sweet with subtle nutty undertones, less intense than butternut squash but more pronounced than spaghetti squash. The flesh has a dense, creamy texture when cooked, and the edible seeds are often roasted and consumed.
Culinary Uses
Acorn squash is primarily roasted whole or halved and served as a side dish, often with cinnamon, brown sugar, or savory seasonings like sage. The flesh can be scooped from the skin and mashed, puréed into soups, or incorporated into risottos and grain dishes. It is also used in sweet applications such as pies, custards, and baked goods. Medium acorn squash is ideal for individual servings or family meals, being manageable in size while offering substantial yield. Common preparations include roasting with butter and herbs, stuffing with grains and vegetables, or incorporating into stews.