A Deeper Look at The Acorn Squash

With Thanksgiving coming up and the cooler weather soon to appear we are now into squash season. Love them or hate them winter squash are on grocers shelves everywhere. While there are many varieties of squash, today I am taking a deeper look into one in particular; the acorn squash.

Native to North America the acorn, or pepper squash, was a part of one of the three sisters of the native diet. Squash, corn and beans were all staples that the population counted on in times when meat or other foodstuffs became scarce. The acorn squash never became widely popular in Europe, possibly due to the people of Europe not knowing how to prepare it or because it did not grow well in the central or northern regions of the continent.

Unlike today where squashes are utilized primarily for the meat of the fruit, historically the Native population prized them for their seeds. Easily collected and one of the most simple foods to keep with you when on the move. While we do roast up squash seeds today, we also use the pulp in various dishes. The mild flavours of the acorn squash allow for its use in a wide range of dishes.

The acorn squash, just like most other squashes, are typically spiced and roasted or pureed into a soup. The acorn squash is also great for stuffing. Like a stuffed pepper you simply need to hollow out the centre cavity and fill it with whatever mixture of foods you choose and bake it until tender, sometimes up to an hour.

When is it that you see winter squash around your table? Growing up winter squash only made an appearance around large gatherings such as Thanksgiving and Christmas. With as easy as it is to prepare and the denseness of nutrients squashes should be showcased as often as possible while in season. If your gourd game is not as great as it could be, do not worry. Over the next couple of months we will be preparing several dishes showcasing both the pepper squash and other winter squash varieties to show how easy and versatile working with these fruits can be.