The green acorn squash, scientifically known as Cucurbita pepo is a member of the Cucurbitaceae family. Also known as Des Moines squash, pepper squash and Table Queen, green acorn squash are the most common variety of acorn squash. Today there are many new varieties on the market including gold acorn, white acorn and multi colored with stripes of orange, green and white.

This dark green squash has an acorn like shape, hence its name. When cooked its yellow-orange colored flesh offers a mildly sweet and nutty flavor with a somewhat dry texture. Its rind is thin yet hardy and has deep, characteristic ridges which are often times capped with a splash of orange, considered a sign of maturity.

Nutritional Value

Not as rich in beta-carotene as other winter varieties, acorn squash is an excellent source of dietary fiber and contains vitamin C, vitamin B6, magnesium and manganese plus a substantial amount of potassium.

Serving Ideas

Acorn squash are a hard-skinned, winter variety squash. They may be peeled, but are most often cooked with their skin-on. Stuff and bake halved squash with meats, cheese, grains or other vegetables. Add cooked squash to soups, stews, curries, risotto and pasta. Puree and use in quick breads, cakes and pies. Its sweet flavor pairs well with brown sugar, maple syrup, sage, rosemary, robust cheeses, curry, pecans, dried cranberries, cilantro and apple.

Ethnic/Cultural Info

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 using their mutually beneficial relationship to boost nutrients in the soil and increase yields.

Geography/History

Acorn squash is native to the Americas dating back nearly 10,000 years. Acorn squash was one of the first crops cultivated by Native Americans. Originally it was grown almost exclusively for its seeds, as time passed new varieties with sweeter tasting and more plentiful flesh were developed. European explorers learned how to grow and prepare the acorn squash when in the New World and later brought it back to Europe and the rest of the world. Europeans believed the squash to be a melon at first because of its seed cavity, as a result they did not care much for its flavor as it was often served raw.

Seasons/Availability

Green acorn squash is available year-round, peaking during the fall and winter months.