Acorn squash
From Wikipedia, the free encyclopedia
Acorn squash (Cucurbita pepo) is a winter squash with distinctive longitudinal ridges and sweet, yellow-orange flesh. Although considered a "winter" squash, acorn squash belongs to the same species as all "summer" squashes (including zucchini and yellow crookneck squash). The most common variety is usually dark green in color. However, newer varieties have arisen including Golden Acorn, known for its glowing yellow color, and even some that are white. They can also be multi-colored. As the name suggests, its shape resembles that of an acorn. It is also good for winter storage, keeping several weeks in a dry location such as a cellar.
Acorn squash are easily grown. Seeds are started after all danger of frost is past and the soil is warm. Alternately, start seeds inside 3-4 weeks before the predicted last frost date in the area. Seeds directly sown are placed one inch deep, 5-6 to a hill; hills are 6 feet in all direction from other hills. After the seedlings are established, thin to the three best plants per hill and keep weeds down. Roughly 85 days after germinating, acorn squash are ready to be harvested. The best method to keep acorn squash for the winter is to cut the stem about an inch from the squashes and allow them to cure for a week to ten days in a sheltered area outside, or a warm dry place such as a garage. If the squashes are to be cured outside, they should be protected from frost.
Before eating, scoop out the seeds and fibers. Acorn squash is most commonly baked, but can also be microwaved, sauteed, and steamed. The acorn squash is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese.
Sources:
- http://darwin.nmsu.edu/~molbio/plant/squash.html
- The American Heritage® Dictionary of the English Language: Fourth Edition. 2000.
