Acorn squash is an old standby in winter squash and for many people, their first introduction to squash in general. Containing significant levels of vitamins A and C, thiamin, pantothenic acid and other B-family vitamins, acorn squash also provides many minerals. Some of these are potassium, manganese, phosphorus and calcium. Acorn squash is also a rich source of dietary fiber, aiding in digestion and helping to regulate the levels of blood sugar in the body.
Acorn squash can be stored at room temperature for up to one month. It is so easy to bake. After washing the outside, slice in half lengthwise, scoop out the seeds and fiber, and place face down in a baking dish. Add a little water to avoid drying out and to speed up the cooking process. Bake at 350 degrees for 50-60 minutes, until easily pierced with a fork. Serve with a little butter, salt and pepper. Or try seasoning with your choice of one of the following:
Sweet spices, such as cinnamon and nutmeg
Sharp cheese, such as Parmesan or Asiago