Other names: Cucurbita Pepo
Translations: ドングリスカッシュ, الجوزة الاسكواش, Žir Squash, צנובר סקווש, Acorn Сквош, 도토리 스쿼시, Squash sa Acorn, शाहबलूतिक स्क्वैश, Acorn Сквош, 橡子壁球, Жир сквош, Acorn Esquaix, Acorn Скуош
The acorn squash is usually dark green with deep ridges along it. There are newer varieties such as the golden squash, with yellow skin and a white variety. They can also be variegated (multicolored).
Colors: dark green, yellow, white, multicoloured.
Mouthfeel: Soft, Fibrous
Food complements: Maple roast / cured meats, Butter, Brown sugar
Substitutes: Butternut squash, Buttercup squash, Pumpkin, Banana squash, Turban squash, Hubbard squash, Green papayas, Golden nuggest squash
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: september, opctober
Choosing: Pick the squash with the most consistently green skin, without bruises or holes.
Buying: Are available all year round in most stores. Can also buy off of fruit and veg stands and at farmers markets in the fall.
Procuring: Acorn squash are grown in the nornern hemisphere in cooler climates but they have to have no frost. Seeds are planted once all of the frost has gone and the soil is warm. They take approximately 85 days to germinate.
Preparation and Use
The skin of the acorn squash is very strong and hard to cut. They are best cut in half, emptied of seeds and roasted with some butter and sugar in the oven. They can also be peeled and chopped into cubes and then cooked in various methods, steamed, sauteed etc.
Cleaning: Empty of seeds, do not eat the skin.
Conserving and Storing
Store in a cool dry place.