Acorn squash is a popular winter favorite, and for good reason. This versatile winter squash (shaped like a large, ribbed acorn – hence the name) has a lot going for it: sweet flesh, creamy texture, great nutritional content, and wide range of culinary uses. Best of all, in the right conditions it will store for several months, so they can be stashed away and enjoyed well into the winter.
Acorn squash is native to the western hemisphere. According to research published by Iowa Sate University, it is likely that indigenous populations in modern day Mexico and Central America were consuming it as far back as 8,000 years ago. It became an important staple food for European settlers and has since spread to many parts of the world.
Acorn squash is a one-stop-shop for a number of important nutrients. A one cup serving provides high quantities of dietary fiber, vitamins A, C, B6, Thiamine, Folate, and Pantothenic Acid, as well as Iron, Magnesium, Potassium and Manganese. Wow!
Acorn squash can be served mashed, roasted, boiled, pureed in soups and stuffed. Make sure to check out our Recipes page for a great Mashed Maple Squash recipe!
Below are some photos of Deep Root grower Dean Stockman of Green Heron Farm sorting and cleaning this year’s harvest. Thanks Dean!
Squash come in from the field and are stored in bins
Squash are picked from the bins and inspected for quality. If deemed worthy, they are sent into the squash brusher. Notice the respirator – this is dusty work!
Squash come out of the squash brusher free of dirt and debris.
Dean looking pretty happy after a long session of squash cleaning.