Squash season is here and that means it must be fall. There are so many different varieties of squash that come in all sizes, shapes and colors. Acorn squash is a summer squash, but all of us think of it as a winter squash. It has a dark green exterior with long ridges and yellow-orange flesh that is sweet.
Mature acorn squash will be heavy for its size and a deep green. The area that was on the ground while growing will be dark orange in color. The rind or skin will be very hard. Make sure there’s no evidence of mold, which indicates spoilage.
Winter squash can keep for one to two months in a dark place with temperatures between 50 and 55 degrees — any cooler will cause chill damage. When you cut the squash open the flesh should be bright yellow in color. The seeds will be white or cream colored with the flesh of the squash covering them. If you find slimy grey seeds or an off odor, the squash has turned and should be thrown away.
Acorn squash has a buttery flavor that goes well alongside sweet or savory dishes. The deep well in the center is perfect for stuffing with apples or sausage. Acorn squash’s versatility is the key to enjoying it throughout fall and early winter. Like me, you may have grown up eating it roasted with butter and a little brown sugar. Acorn squash can be also be steamed with other vegetables or simply mashed. I have pureed it with quince as soup.
Full of natural fiber and a low-calorie food of 56 calories per 1 cup serving, acorn squash is higher in potassium, vitamin C and magnesium when compared to other winter squash like butternut, Hubbard and spaghetti. This helps prevent sugar spikes and helps keep you full.
Laurie Burgess is a Clark County WSU Extension Master Food Preserver. For additional recipes, food preservation and food safety information visit http://ext100.wsu.edu/clark/?p=8163. Have questions? Call MFP Helpline at 564-397-5366.
Acorn Squash with Tahini
Source: Chef Scotty. Yield: 4 servings
1 acorn squash
Salt and pepper to taste
Dressing:
2 tablespoons tahini
1 tablespoon lemon juice
1/4 cup water
2 tablespoons toasted pistachios, coarsely chopped
2 tablespoons pomegranate arils
2 tablespoon fresh Italian parsley leaves
1 tablespoon balsamic glaze
Cut the squash in half lengthwise and remove seeds. Cut into 1/2-inch slices. Place on a parchment-lined baking sheet, sprinkle with salt, and bake at 425 degrees for 10 minutes. Flip squash over and bake another 10 minutes until tender and golden brown.
Whisk together tahini and lemon juice. Slowly whisk in water until a pourable consistency is reached. You may need more or less water depending on the brand of tahini you use.
Arrange squash on a serving platter and pour dressing over. Top with chopped pistachios, pomegranate arils and parsley leaves. Drizzle with balsamic glaze.
Note: Acorn is a variety of winter squash with tender enough skin that once baked, no peeling is necessary.
