Green Acorn Squash
Inventory, 35 lbs : 28.88
This item was last sold on : 12/09/23
Green acorn squash is small to medium in size, averaging 12-20 centimeters in length and 10-12 centimeters in diameter, and has an ovoid shape lined with deeply furrowed ridges that taper to a point opposite of the stem end. The smooth skin or rind is light green when young and transforms into a deep green with yellow and orange patches when mature. The flesh is moist and spongy with a hollow center that contains stringy pulp encasing many small, flat, cream-colored seeds. When cooked, its yellow-orange flesh becomes tender and offers a mildly sweet and nutty flavor with a somewhat dry texture.
Green acorn squash is available year-round, with a peak season in the fall and winter.
Green acorn squash, botanically classified as Cucurbita pepo, is the edible fruit of climbing vines or sprawling bushes and is a member of the Cucurbitaceae family along with pumpkins and gourds. Green acorn squash is the most common color of acorn squash on the market today, and numerous varieties can be found such as Des Moines, table queen, honey bear, and tuffy. Green acorn squash is predominately used in the fresh market and can be incorporated into appetizers, side dishes, main entrees, and desserts.
Green acorn squash is an excellent source of dietary fiber and contains vitamin C, vitamin B6, magnesium, manganese, and potassium.
Green acorn squash is best suited for cooked applications such as roasting, baking, stuffing, broiling, sautéing, steaming, and grilling. It is most often prepared with its skin-on as the skin is edible when cooked, and is commonly halved, baked, and used as a bowl stuffed with meats, cheese, grains, soups, or other vegetables. Cooked Green acorn squash can also be added to stews, curries, risotto, and pasta. In addition to savory applications, Green acorn squash can be used in sweet preparations such as quick bread, cakes, and pies. Green acorn squash pairs well with balsamic vinegar, wild mushrooms, brown sugar, maple syrup, sage, thyme, rosemary, robust cheeses, curry, pecans, butter, dried cranberries, cilantro, ground beef, blackened chicken, sausage, and apple. It will keep up to one month when stored, uncut, in a cool and dry place.
Squashes such as the Green acorn are part of a group of crops known as “the three sisters.” Native American cultures relied on corn, beans, and squash as their main food source and grew them together as these crops have a mutually beneficial relationship and can boost nutrients in the soil to increase yields. Native Americans would commonly roast or boil squashes and would then preserve the flesh in syrup. The leaves, blossoms, and young shoots were also consumed as a source of nutrients. In addition to consumption, acorn squashes were dried and used as small containers. Later on, European explorers learned how to grow and prepare the acorn squash after visiting the New World and brought the squash back to Europe, baking and layering the squash with honey, maple syrup, or animal fat.
Green acorn squash is native to the Americas and was one of the first crops cultivated by Native Americans. After 1492, acorn squash types made their way to Europe via returning explorers. One of the first commercial green varieties known as table queen was introduced in 1913 by Iowa Seed Company of Des Moines and later on, its name would change to Des Moines, an homage to the squashes point of origin. Today Green acorn squash is widely available in grocers and farmers markets in North America, Central America, South America, Asia, and Europe.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Green Acorn Squash. One is easiest, three is harder.