Acorn squash: a perfect food
(Photo — Yvona Fast)
In November, farmers’ markets and supermarkets have an abundant supply of winter squash. During the gray November days, bright orange acorn squash that has soaked up the sweetness of the summer sun is a favorite seasonal treat. This edible gourd, Cucurbita pepo L. var. turbinata, grows on a vine and has a very hard, deep green, ridged shell with a pointed bottom that looks like a huge acorn. They’re usually fairly round — between 5 and 8 inches long and 4 or 5 inches across — and weigh from one to three pounds. The almost impenetrable tough shell gives the squash a shelf life of up to six months. The acorn, like other winter squashes, is a pure, concentrated food containing complex carbohydrates and sugars. One of the easiest vegetables to digest, squash is often given to babies. It makes a filling dish despite the fact that it is relatively low in calories (83 calories in 1 cup of cooked, mashed squash).
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