We are all familiar with the basic green acorn squash domesticated by Native Americans. White acorn squash is a relatively new variety developed in the 1980’s by squash collector and expert Glenn Drowns. When mature, the appearance of the outer skin is a creamy white to pale yellow color. The yellowish-gold flesh has a smooth delicate texture with a mild sweet taste. White acorn squash provides Vitamin C, Vitamin B6, potassium, magnesium, thiamin and dietary fiber. It can be baked, grilled, roasted or broiled. For individual servings, try slicing in half and stuffing. Since white acorn is a winter squash, it stores well in a cool dry place. For best flavor, use within one month of harvest.
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