Acorn squash is
How To Prepare:
Acorn is rarely eaten raw; it can be sauteed, baked or steamed. It is also delicious pureed for soups, pie fillings or into a creamy mash. Its peak season is October through March.
How to Store:
Some fresh vegetables are best stored when the temperatures are cool–anywhere between 40°F – 60°F ( 4°C and 16°C). Some vegetables, like onions, potatoes, winter squash, shallots, and garlic should be stored in a separate refrigerator, however, most people do not have a separate refrigerator so storing them at room temperature in a dry area with good ventilation. A basket with holes would be perfect.
Fun fact: Greens and other delicate vegetables should be stored away from apples, tomatoes, bananas, and melons –as they attend to give off a great deal of ethylene gas.
A Quick Procedure for Roasting or Baking
• Wash the acorn squash.
• Caution–it is really hard to cut Acorn. Start by slicing it down the center creating a safe and flat surface to continue cutting. Place it flesh side down and cut thick rectangular pieces. Removing the thick exterior skin is optional.
• Season the vegetables and rub or toss with oil and spices. Oiling the squash can helps it to brown and become nice and crispy around the edges.
• Place squash in a baking pan or dish and bake in a preheated oven until done. Baking time differs depending on the size.
Tip: If is not ripe, it may have trouble browning. By seasoning it with a sweetener like honey or agave nectar may make the squash brown better.
There are so many ways to incorporate Acorn
You May Also Like