Acorn Squash

Acorn squash, an edible gourd, is botanically-named Cucurbita pepo L. var. turbinata. It grows on a vine.

Although considered a winter squash, the acorn squash is of the same family as summer squash. Squash is native to the Americas. Thought to be the first food cultivated by Native American Indians, squash, along with beans and corn, is part of the Indian triad of the three most important food staples.

Squash seeds have been found in ancient Mexican archeological digs dating back to somewhere between 9,000 and 4,000 B.C. The first European settlers originally thought squash to be a type of melon since they had never seen them before. Modern day squash developed from the wild squash that originated in an area between Guatemala and Mexico. While squash has been consumed for over 10,000 years, they were first cultivated specifically for their seeds since earlier squash did not contain much flesh, and what they did contain was very bitter and unpalatable. As time progressed, squash cultivation spread throughout the Americas, and varieties with a greater quantity of sweeter-tasting flesh were developed. Christopher Columbus brought squash back to Europe from the New World, and like many other native American foods, their cultivation was introduced throughout the world by Portuguese and Spanish explorers.

The term acorn squash first appeared in print in 1937.

Winter squash is an excellent source of  vitamin A, carotenoid, vitamin C, manganese, potassium, fiber, folate, omega-3 fatty acids, niacin, vitamin B6, thiamin, vitamin B5 and copper.

Cooking Tips :

You'll need to remove the fibers and seeds from the center of the acorn squash before steaming, broiling or baking.

Save the acorn squash seeds to toast for snacking just as you would pumpkin seeds.

A sturdy knife to slice acorn squash in half is a necessity.

When halving, cut through the stem end to the point rather than across the diameter.

To prevent halves from rocking on the baking tray, cut a small slice off the bottom to flatten it.

The ribbed shape of the acorn squash makes peeling it virtually impossible, but wonderful for stuffing with a wide variety of fillings. It is most often served cooked in its shell. If you need the pulp only, you will need to cook it first and then scoop the pulp from the skin. It is done when the flesh is very tender, usually about one hour baking time at 400 degrees F. for halved squash. Timing depends on the size of the squash, but it's difficult to overbake.

Avoid boiling acorn squash. Boiling damages both the flavor and the texture.

Acorn squash can also be cooked whole. Pierce the skin in several places. Place on a baking sheet in 350-degree F. oven for about 1-1/2 hours. Squeeze the squash to test for doneness. When it yields to gentle pressure, it's done. You can then cut it in half, scoop out the seeds and serve or cool and use the cooked innards.

The deeper the yellowish orange color of the flesh, the sweeter it is.

Roasted Acorn Squash with Chile Vinaigrette

• 2 (1 1/2 - to 1 3/4-lb) acorn squash
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 6 tablespoons olive oil
• 1 garlic clove
• 1 1/2 tablespoons fresh lime juice, or to taste
• 1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
• 2 tablespoons chopped fresh cilantro

Put oven racks in upper and lower thirds of oven and preheat oven to 450F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.