Acorn squash is native to North and Central Americas. It was introduced to European settlers by Native Americans. It is more nutrient dense than its summer relatives, zucchini and yellow squash. Some of the health benefits of acorn squash include its ability to boost the immune system, prevent certain types of cancer, improve vision, protect the skin, strengthen the bones, reduce blood pressure, maintain fluid balance, regulate blood sugar and cholesterol, improve digestion, and maintain proper circulation.

How to Select:
Choose acorn squashes that are heavy for their size. Avoid ones with soft spots or cracks.

How to Store:
Store in a cool, dry area away from sunlight. Can stay fresh for up to 3 months.

Acorn squash can be cooked in the oven, on the grill, on the stove, in a pot, or in the microwave.

If you cut the squash in half and scoop out the seeds, you’ll see a bowl-like cavity that makes it perfect for stuffing.

By the way, the seeds are edible. Prepare them the same way you would pumpkin seeds.

A popular way to cook this squash also happens to be a delicious and healthy dessert. Cut it in half and slather it with butter, brown sugar and maple syrup. Cook in a 400 degree oven for 1 hour.

For a savory version, cut and seed the squash, then bake at 400 for 25-30 minutes. Fill the cavity with a mixture of grains, vegetable and/or meat, cheese and spices, and cook the remaining 25-30 minutes, until tender and slightly browned at the edges.

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