Type of squash
Acorn squash
(
Cucurbita pepo
var. turbinata), also called
pepper squash
[1]
or
Des Moines squash
,
[2]
is a
winter squash
with distinctive longitudinal ridges on its exterior and sweet, yellow-orange flesh inside. Although considered a winter squash, acorn squash belongs to the same species (
Cucurbita pepo
) as all
summer squashes
(including
zucchini
and
crookneck squash
).
Indigenous to
North
and
Central America
, the squash was introduced to early European settlers by
Native Americans
.
[3]
Appearance
[
edit
]
The most common variety is dark green on the outside, often with a single splotch of orange on the side or top, however newer varieties have arisen, including
golden acorn
, so named for its glowing yellow color; as well as varieties that are white. Acorn squash can also be variegated.
[3]
As the name suggests, its shape resembles an
acorn
. Acorn squashes typically weigh one to two pounds and are between four and seven inches long.
[2]
The stem has a prickly feel.
[4]
Cultivation
[
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]
Acorn squash is very easily grown: seeds are started after the danger of frost is past and the soil is warm or started for transplant 3 to 4 weeks before the predicted last frost date in the area. In one method, seeds directly sown are placed 25 mm (1 inch) deep, 5 to 6 to a hill. Grow hills are separated by 2 m (6 feet) in all directions.
[
citation needed
]
About 85 days after germination, acorn squash are ready to be harvested.
Storage
[
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]
Acorn squash keep well in a temperature-controlled environment such as a root cellar, maintaining their quality well for at least 3.5 months with a simple cleaning pretreatment
[5]
known as Hot Water Rinsing and Brushing or HWRB.
Curing
[
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]
Curing
takes seven to ten days in a sheltered area outside or a warm dry place (like a storage space) protected from frost. The curing process helps the fruit keep longer before spoiling.
[
citation needed
]
Characteristics
[
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]
As with other squash varieties, the acorn squash vine makes yellow trumpet flowers that are edible. Tops about three inches from the end are also edible and they are one of the most common vegetables in the Philippines (as
greens
).
[
citation needed
]
Uses
[
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]
The flavor of acorn squash has been described as mild, subtly sweet, and nutty.
[6]
It is most commonly
baked
, but can also be microwaved, sauteed or steamed. For savory recipes, it may be stuffed with rice, meat or vegetable mixtures.
[3]
If a sweeter dish is desired, maple syrup is often used to fill the halves prior to baking, or used in a sauce or glaze to enhance the squash's flavor. The skin is edible and the seeds of the squash can also be eaten, usually after being toasted first. Acorn squash can be used to prepare
squash soup
.
[7]
This 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
.
[
citation needed
]
References
[
edit
]
Further reading
[
edit
]
- O'Connell, Mary; Jim Stefon; Sal Briones; Joe Meier; Laura Haas (June 5, 1998).
"Squash Cucurbita spp"
.
Crop Plant Resources
. New Mexico State University, Molecular Biology Program. Archived from
the original
on July 20, 2011
. Retrieved
2010-11-25
.
External links
[
edit
]
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