Squashes vary in colors, shape, texture and sizes, however all squash can be categorized as either winter or summer varieties. A member of the Cucurbitaceae family gold acorn squash of the species Cucurbita pepo is a fast growing winter variety squash. Botanically the gold acorn squash is a fruit though it is utilized today as a vegetable in the culinary scene.

Gold acorn squash has a tough, inedible, golden-orange hued rind which encases its golden-yellow flesh. The flesh of the gold acorn squash offers a natural, nutty sweetness. Small to medium size, the gold acorn squash is deeply ribbed and gets its name from its resemblance to an acorn. Having excellent storage properties the gold acorn squash will keep for at least three months if stored in a cool dry place.

Nutritional Value

Gold acorn squash provides vitamins A and C, B vitamins, potassium, minerals and dietary fiber. Acorn squash will maintain its nutritional content even after being stored for several months.

Serving Ideas

Classic cooking methods for acorn squash include roasting, baking, grilling and broiling. They can be halved and stuffed with a variety of sweet or savory fillings. Slice into rounds or wedges and roast until tender. Cooked squash can be added to soups, risotto, pasta, quick breads and cakes. Its sweet flavor marries well with butter, pomegranate, cilantro, maple syrup, walnuts, bacon, parmesan cheese, and warm spices such as cinnamon, cumin and nutmeg.

Geography/History

Acorn squash are native to the western hemisphere. Archeological evidence indicates that they may have been grown in Mexico as far back as 9000 B.C. The acorn squash was a popular food crop with Native Americans and in time made its way to Europe as a result early settlers and explorers in the new world. Originally European settlers thought the acorn squash was a melon as a result of its shape and internal seed cavity.

Seasons/Availability

The peak season for gold acorn squash is in the fall and winter months.