Nutrition Nugget & Recipe: Acorn Squash
Pumpkins aren’t the only gourds you can enjoy this fall – try the equally delicious acorn squash! Acorn squash has a mellow sweet taste that pairs nicely with savory flavors or eaten as a dessert by itself, such as the recipe below.
Acorn Squash “A Sweet Treat”
Two servings
Ingredients
- 1 medium acorn squash halved and seeded (about 1 pound)
- 1 tbsp unsalted butter, cut into 4 pieces and at room temperature
- Kosher salt
- Freshly ground black pepper
- 2 tsp packed light or dark brown sugar
Instructions
- Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Cut a small slice off the rounded side of each half to stabilize the halves so they sit upright.
- Using your fingers, coat the flesh of each half with 1 piece of the butter, then season generously with salt and pepper. Divide the sugar and remaining butter pieces among the squash cavities.
- Place the halves cut-side up on a baking sheet. Roast until fork-tender, 45 minutes to 1 hour.
Nutrition Nugget:
Acorn squash is nutrient dense, but low in calories, saturated fat, and sodium. It is rich in fiber and has a significant amount of vitamin C, vitamin A, and B vitamins; all of which can contribute to a healthy immune system and reduce oxidative stress. The acorn squash also has a range of minerals, including potassium, magnesium, iron, copper, phosphorus, and calcium. All of these minerals can help build strong bones.
