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Acorn Squash

Jan 30, 2019

Although the acorn squash is one of most perishable winter squashes, we are lucky that it's available year-round.

Appearance & Flavor
Shaped like its namesake, they look similar to an acorn with deep grooves and can be either gold, white, and green. Green is the most popular and the easiest to find; a dark forest green with a splash of orange usually on the sides or bottom. No matter the outside color, the flesh is a vivid orange and is dry and stringy yet with a sweet and nutty flavor. When selecting, make sure the skin is free of blemishes and mold and that they are heavy for their size.

Ways to Enjoy
Starting off the new year with a resolution to eat better? Maybe a healthier stuffed squash recipe will make you want to stick to that goal. Bake, sauté, steam, or stuff them, or add them to your sauces and soups. When cooked, their texture turns creamy. The seeds are edible and are great roasted.

 Availability & Origin
You can get your hands on acorn squash any time of year. They grow in many states; California, Georgia, Illinois, Florida, New Jersey, New York, and Illinois, along with the Northwest.

Your squash when whole and uncooked should be stored in a cool, dark place for up to two weeks. After being cooked, wrap up what's left in plastic wrap and put it in the fridge so it'll last a few days. They can also sit in the fridge in an air-tight container after being cooked for up to four months. When frozen, you'll get up to a year.

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