Acorn (Danish) Squash Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Cucurbita pepo
Often baked with butter & brown sugar, but also excellent cubed and roasted or in soup.
Also called Table Queen and Danish squash, good-quality acorn squash will be firm, smooth-skinned and heavy for its size.
The coloring will be dark green, or up to 1/2 of the squash may be yellow-orange.
Avoid product that has soft spots, dull and wrinkled skin, or that is more than 1/2 yellow-orange in color.
Hard types of squash can be stored longer than summer or soft squash because their skin is so hard and thick. Most hard squash varieties can be stored in a cool dry place for at least a month. If the squash has been cut into pieces, then wrap in a plastic
In general, vegetables will not ripen further after harvest.
Acorn Squash is very low in Saturated Fat, Cholesterol and Sodium. It's also a good source of Dietary Fiber, Vitamin A, Vitamin B6, Folate and Magnesium, and a very good source of Vitamin C, Thiamin, Potassium and Manganese.
The Massachusett Indian word for "eaten raw" is "Askutasquash." An important Indian food, few white men shared the desire to eat squash raw, until recent years when raw summer squash types began to appear in salads.
Squash was unknown in Europe until early explorers returned from America with squash seeds.
Eaten raw or used in soups, stews and salads, use jicama cubed, sliced or as a substitute for water chestnuts in stir-fry. Good-quality jicama will (...)
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