Preparing and Steaming an Acorn Squash
Each fall the produce section of your grocery store, local farmers' markets and maybe even your garden each fill up with squash. Winter squashes may be prepared to resemble mashed potatoes and served as a side dish. The acorn squash could also be used a cooking and serving vessel for a savory stuffing, either with meat or a vegetarian mix. The mashed squash can also be used to make sweets including breads, pies and tarts. Don't be turned off by the thought of preparing the acorn squash, it's not that hard and the payoff is worth it.
Selecting an Acorn Squash
Winter squashes like acorn squash are tougher than their summer squash counterparts. It's easier to peel and slice summer squash.
* Look for an acorn squash that is mostly green. Some spots of orange or yellow are okay, but most of it should be a deep, dark green. Orange means over-ripe and stringy squash. The color should be matte, not shiny.
* Avoid the acorn squashes with soft spots.
* Look for an acorn squash without cracks.
* The acorn squash's rind should be dry to the touch, not moist or wet.
Preparing the Acorn Squash for steaming
1. Rinse the winter squash in cold water.
2. Peel some of the skin off of the raised parts of the squash, don't worry about the indented parts.
Peeling options:
* The other option would be to carefully drop the entire squash in boiling water and leave it there for three minutes. Let it cool and then peel it.
* Microwave the squash for two to three minutes to soften it. This makes it easier to peel.
3. Cut the squash into 1- inch cubes. Use a sharp knife. Remove and rinse the seeds. Rinse, dry and roast them with olive oil. Eat them as a snack.
5. Steam for seven minutes, but not longer or you won't retain all of the nutrients.
Serving Ideas for Steamed Acorn Squash
* Toss chunks of steamed acorn squash with olive oil, black pepper and parmesan cheese.
* Make a sweet treat by drizzling on some honey and sprinkling with cinnamon and a dash of nutmeg.
* Blend the cooked squash to make a soup. Add sauteed garlic and onions. Sprinkle cumin, nutmeg and cayenne pepper for heat. Garnish with the roasted seeds.
* Use pureed acorn squash to make a tart, a pie or to add moisture and not fat to muffins and breads.
Personal Experience
World's Healthiest Foods, http://www.
Selecting an Acorn Squash
Winter squashes like acorn squash are tougher than their summer squash counterparts. It's easier to peel and slice summer squash.
* Look for an acorn squash that is mostly green. Some spots of orange or yellow are okay, but most of it should be a deep, dark green. Orange means over-ripe and stringy squash. The color should be matte, not shiny.
* Avoid the acorn squashes with soft spots.
* Look for an acorn squash without cracks.
* The acorn squash's rind should be dry to the touch, not moist or wet.
Preparing the Acorn Squash for steaming
1. Rinse the winter squash in cold water.
2. Peel some of the skin off of the raised parts of the squash, don't worry about the indented parts.
Peeling options:
* The other option would be to carefully drop the entire squash in boiling water and leave it there for three minutes. Let it cool and then peel it.
* Microwave the squash for two to three minutes to soften it. This makes it easier to peel.
3. Cut the squash into 1- inch cubes. Use a sharp knife. Remove and rinse the seeds. Rinse, dry and roast them with olive oil. Eat them as a snack.
5. Steam for seven minutes, but not longer or you won't retain all of the nutrients.
Serving Ideas for Steamed Acorn Squash
* Toss chunks of steamed acorn squash with olive oil, black pepper and parmesan cheese.
* Make a sweet treat by drizzling on some honey and sprinkling with cinnamon and a dash of nutmeg.
* Blend the cooked squash to make a soup. Add sauteed garlic and onions. Sprinkle cumin, nutmeg and cayenne pepper for heat. Garnish with the roasted seeds.
* Use pureed acorn squash to make a tart, a pie or to add moisture and not fat to muffins and breads.
Personal Experience
World's Healthiest Foods, http://www.
Published by Pam Gaulin - Featured Contributor in Arts & Entertainment and Lifestyle
Pam Gaulin is a freelance writer, journalist (B.A., Journalism), new (and next!) media writer and artist. Associated Content named her 2007 Content Producer of the Year. "First for Women" magazine featured... View profile
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2 Comments
Post a CommentI've never eaten or cooked acorn squash, but after reading your article, I think I might try your recipe...minus the cheese (I'm vegetarian). Thanks.
Thanks for the tips on selecting an acorn squash. It is that time of the season.