Apple and Raisin Stuffed Acorn Squash Recipe (2024)

FAQs

Do you cook acorn squash with the skin on? ›

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.

To prepare squash for freezing, roast, boil or steam it until the flesh softens. Leave cooked squash in chunks or mash it. Place in airtight containers and freeze for up to 10 to 12 months.

1. Place squash halves, cut sides down, in a baking dish. 2. Bake in a 350°F oven 45 to 50 minutes or until tender.

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.

Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.

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.

Acorn squash is packed with both soluble and insoluble fiber. Though they have different functions in your body, both play important roles in digestive health. Insoluble fiber adds bulk to your stools while soluble fiber softens them, preventing constipation and supporting regular bowel movements ( 13 ).

If it's no longer firm to touch, don't use it. If you're unsure, cut the squash open to take a look at the flesh and seeds. Warning signs to look for are dull flesh and seeds that are slimy and gray. Likewise, if the squash smells bad, throw it away.

If you've wound up with more acorn squash than you can eat before it spoils, you can safely store it in the freezer, packaged in freezer-safe containers or storage bags for later use.

TO STORE: Store leftover acorn squash in an airtight storage container in the refrigerator for 4 to 5 days. TO REHEAT: Rewarm roasted acorn squash on a baking sheet in the oven at 350 degrees F or in the microwave. TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months.

What happens if you don't blanch squash before freezing? ›

Summer squash, like most vegetables, must be blanched before they can be frozen. Blanching stops enzyme actions that can cause loss of flavor, color and texture. Blanching works best if you heat 1 gallon of water to boiling in a large pot fitted with a wire basket or colander.

You don't have to peel it before roasting. That's right. You do not have to suffer through peeling an entire slippery butternut squash if you're going to roast it. The skin is perfectly safe to eat, and it's hardly noticeable after a nice roast in a hot oven.

Technically, all winter squash skin is edible. "It's just a question of texture. There's no danger in consuming the skin—some just taste better than others," says Romano.

The one-size-fits-all method for cooking acorn and other hardy squashes is to roast them whole. You can avoid the precarious task of cutting them when they're raw, and the flesh steams to tenderize without drying out while the skin softens enough to eat.