How do you eat an acorn squash?

How to Prepare Acorn Squash Wash the squash. Wash the squash before you slice into it. ... Slice in half. Starting at the stem, pierce the squash and move the knife down toward the end of the squash. ... Split the squash. Grab each half of the squash and twist the two apart. ... Remove the seeds. ... Cut into wedges or cubes. Jul 13, 2020

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.

Is acorn squash good or bad for you?

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.

Is it OK to eat a whole acorn squash?

“ It's definitely OK to eat squash skin ,” Rayna Joyce, vegetable production manager at Bread and Butter Farm in Shelburne, Vermont, told me. “Some (winter) squash have really delicate skins and they become tender when cooked. You can bake them and eat the whole thing.”

Does acorn squash raise blood sugar?

We also know that acorn squash is a great source of fiber, magnesium, and vitamin B6 — all of which can help maintain steady blood sugar levels. Whether its glycemic index is high or low, acorn squash can help support healthy blood sugar levels when enjoyed as part of a balanced meal with protein and fat.

Is acorn squash A carb or vegetable?

Acorn squash is primarily a carbohydrate, though it does supply small amounts of protein too. This fiber-rich vegetable is full of many nutrients, with some of the most notable being magnesium, potassium, manganese, vitamin C, and iron.

Which is healthier acorn or butternut squash?

Try Other Winter Squashes For example: 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.

What part of the acorn squash do you eat?

Learning how to cook acorn squash begins with its easy prep. It's a breeze since there is no real need to peel the squash, as the flesh separates easily from the skin and can be eaten directly from the shell once cooked. (Eating the skin is a personal preference—but it is edible.

Is it OK to eat raw acorn squash?

Skip eating most hard-skinned squash raw. "Hard skinned squash is difficult to eat raw," Marz says. "They are usually much larger in size, have a harder flesh, and are much more fibrous." Examples of hard-skinned squash that should not be eaten raw include: pumpkins, delicate, butternut, Hubbard, and acorn.

Do you peel acorn squash before eating?

Good news: you don't need to peel acorn squash . Its hard, grooved skin softens significantly as it cooks, and it's edible, too. If you do want to remove the skin, wait until after you cook it, at which point it will peel right off.

Acorn Squash Fondue Recipe on Food52 (2024)

Make Ahead

by: Table9

February16,2011

1 Ratings

Acorn Squash Fondue Recipe on Food52 (1)

Serves A Crowd

Jump to Recipe

Author Notes

This recipe was inspired by a restaurant on Amelia Island in the sunny state of Florida. Acorn squash is a perfect winter vegetable, and this fondue makes a lovely chilly weather appetizer. I revised the original recipe to include less apple cider and cream cheese, added nutmeg & thyme, and cooked the squash with cinnamon, sea salt and unsalted butter to create the best flavor for the fondue. - Table9 —Table9

Test Kitchen Notes

Table9 has successfully translated the traditional Swiss fondue into a wonderful new version featuring classic American ingredients. Sharp Cheddar cheese, acorn squash, and apple cider are blended and enriched with heavy cream and cream cheese to create a delicious fondue served right from the squash shell. This would make a perfect appetizer or first course for Thanksgiving dinner, as well as for winter holiday entertaining. I pureed the roasted squash in a food processor before cooking it with the apple cider, to ensure a silky texture. Take care not to cut too much off the bottom, or bake the squash too long, either of which can cause the squash bottom to give out prematurely. (I did both!) In addition to bread, I tried raw turnip slices and crispy Fuji apple wedges as dippers. The turnip was fine, but the apples were outstanding. I would like to try this again experimenting with dry hard cider instead of sweet cider, and trying other squash varieties. Definitely recommended for an Editor's Pick. —AppleAnnie

Test Kitchen-Approved

What You'll Need

Ingredients

1 Medium Acorn Squash
³/₄ cupApple Cider
6 ouncesCream Cheese
¹/₂ cupHeavy Cream
8 ouncesSharp Cheddar
¹/₂ teaspoonFreshly Grated Nutmeg
1 tablespoonUnsalted Butter
¹/₈ teaspoonThyme
Dash of Ground Cinnamon
Sea Salt to Taste

Directions

Preheat oven to 350 degrees.
Cut the top off the acorn squash and scoop out the seeds. Shave a small portion of the bottom of the squash off to make it sits flat. Add dash of cinnamon, dash of sea salt and the unsalted butter slice inside the squash. Bake squash for approximately 30 minutes. Remove and let cool for about 5 minutes.
Carefully scoop out the meat of the squash, leaving about 1/2" thick rim inside. The squash shell will be your serving bowl.
In a saucepan over medium heat, combine the squash and apple cider and cook until immersed. You can use an immersion blender if desired. Once broken up, add the heavy cream and cream cheese. Stir constantly until fully melted. Add the grated sharp cheddar, nutmeg and thyme. Continue blending over medium heat until the fondue is complete.
Pour fondue into the acorn squash shell and sprinkle the top with sugared pecans and a dash of nutmeg. Serve with french baguette pieces, dried fruit and anything else you love to dip.

Tags:

Condiment/Spread
American
Squash
Vegetable
Cream Cheese
Cheese
Thyme
Nutmeg
Make Ahead
Serves a Crowd
Fall
Vegetarian

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Popular on Food52

18 Reviews

rlsalvati October 21, 2012

A friend at the CSA recommended this and it was named the Best Fondue Ever at dinner last night! I used a smoked cheddar from the CSA in the fondue, and one of our dipping items was grilled sausage slices, also from a local provider. The bottom of the squash shell was so soft it broke through, we dipped from bowls instead. I'll keep working on using the shell as the serving piece, it was certainly beautiful when it came out of the oven.

clintonhillbilly December 12, 2011

We made this or Thanksgiving and it was wonderful! We roasted some carrots and parsnips with olive oil and used them to dip-- the carrots especially were a perfect combination. The presentation in the squash itself is so impressive too. It was one of the best parts of our Thanksgiving meal. Thank you for your wonderful recipe.

testkitchenette February 18, 2011

Lovely! I remember reading in Ruth Reichl's book, Comfort Me With Apples, a recipe where she did a fondue of sorts in a pumpkin...this is a great personal size option! Great recipe!

Table9 February 18, 2011

I have never read that one...I will have to look it up. It would be wonderful with pumpkin or butternut squash as well. Thanks!

Sagegreen February 18, 2011

Gorgeous and so interesting, too!