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The skin is edible and the seeds of the squash can also be eaten, usually after being toasted first. Acorn squash can be used to prepare squash soup. [7] This squash is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese.
Acorn squash Just one cup of cooked acorn squash has 115 calories, more than 2 grams of protein and an impressive 9 grams of fiber — more than a third of the daily fiber recommendation for adults.
Winter squash is an annual fruit representing several squash species within the genus Cucurbita. Late-growing, less symmetrical, odd-shaped, rough or warty varieties, small to medium in size, but with long-keeping qualities and hard rinds, are usually called winter squash. [ 1 ]
Cucurbita pepo is a cultivated plant of the genus Cucurbita. It yields varieties of winter squash and pumpkin, but the most widespread varieties belong to the subspecies Cucurbita pepo subsp. pepo, called summer squash. [3] It has been domesticated in the Americas for thousands of years. [4]
Winter squash. There are many varieties of winter squash, like butternut, delicata, acorn, spaghetti, kabocha, honeynut. Each has a unique flavor and texture, but they all contain fiber, vitamin A ...
Delicious ways to use butternut, acorn squash, kabocha, and more.
Acorn: C. pepo var. turbinata: Winter squash, both a shrubby and creeping plant, obovoid or conical shape, pointed at the apex and with longitudinal grooves, thus resembling a spinning top, [69] ex: Acorn squash [8] [70] [71] Cocozzelle: C. pepo var. Ionga
Use the tip of the knife to prick the squash all over. Place it in the microwave and cook on HIGH for 2 minutes. (You may need an additional minute or two if the squash is very large.)