Acorn Squash Fondue Recipe on Food52 (2024)

FAQs

Is acorn squash good for cooking? ›

Due to its pleasing, slightly nutty flavor, acorn squash makes an excellent addition to sweet and savory dishes alike. It can be baked or roasted in the oven, as well as cooked in the microwave for a quick side dish.

This squash has a lot of antioxidants, which can boost your immunity and help your body to fight off certain diseases. Acorn squash contains antioxidants like vitamin C that help strengthen bones and blood vessels. It also has vitamin A, which helps improve the health of your lungs, heart and other vital organs.

Storage life varies by squash type. Acorn squash stores the shortest amount of time: 4 weeks. Spaghetti stores four to five weeks; Buttercup, 13 weeks; Butternut, up to six months; Blue Hubbard, six to seven months.

Nutritional Facts

Acorn squash has very low-fat content, with only 0.1 grams per 100g. Most of this fat (0.042grams) is polyunsaturated, a beneficial source for weight loss. Furthermore, it contains fewer sugar molecules than other winter and summer varieties. As a result, squash is a perfect low-carb diet.

Next time you roast a squash like acorn, butternut or honeynut, try leaving the skins on and give them a nibble. Be sure to scrub the skin well, Joyce recommends, to remove any dirt or debris. The pleasantly chewy texture may just surprise you, plus you can never go wrong with more fiber.

Indirect heat is key here to ensure the squash cooks evenly and maintains its tender texture. Cut squash in half through the stem and scoop out seeds. Slice off some of the outside skin to make a flat base in each of the halves.

Toxic squash syndrome can result from continuing to eat the bitter fruit. Some of the most rampant symptoms and indicators of toxic squash syndrome include diarrhea, vomiting, and abdominal pain. Toxic squash syndrome can be so severe that it can cause swelling in the pancreas, liver, gallbladder, and kidneys.

Acorn squash is easily recognizable by its ridges and small, round shape. When cooked, the flesh is sweet. Also, you can eat the skin–with roasted or baked acorn squash, the skin turns tender and is easily pierced just a fork. Acorn squash, simply prepared, makes a wonderful side dish.

Acorn squash: It has less vitamin A than butternut but provides even more fiber (9 grams per cup) and potassium (896 mg).

Using a nice sharp knife, cut the squash in half. Using a spoon, clean out the seeds and stringy bits, so that it's clean inside. Place cut side down on a baking sheet then add enough water so that it slightly covers the sides of the squash. Bake at 350 degrees for 35-40 minutes, until they are soft.

What does squash pair well with? ›

In the summer, squash pairs well with zesty flavors from lemon, fresh herbs like basil and seasonal produce like bell peppers. "Autumnal squash pairs especially well with herbs and spices like sage, thyme, cumin, ginger and chili," Ceri Jones, a professional chef in London, tells LIVESTRONG.com.

Blend butternut squash with milk, dates, and cinnamon to make a satisfying smoothie. Make spaghetti squash noodles as a healthy substitute for your favorite pasta dish. Use butternut or acorn squash as a filling in ravioli. Sauté squash with bok choy and edamame to form a unique stir fry.

Acorn squash: It has less vitamin A than butternut but provides even more fiber (9 grams per cup) and potassium (896 mg). Pumpkin: This squash has beta carotene and also contains more than twice as much alpha carotene as butternut squash.

Acorn squash is milder in taste and slightly more fibrous in texture than butternut squash: Its sweet, nutty flavor is additionally muted by the watery character of its flesh. Still, most recipes that call for acorn squash can be made with another members of the squash family, such as Hubbard or butternut.