acorn squash
Acorn squash is high in vitamins A & C, iron, and riboflavin, which is a type of B vitamin essential to producing energy. Acorn squash can be prepared in a number of ways: braised, roasted, steamed, boiled, microwaved, and simmered.
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August through December
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Acorn squash doesn’t need to be refrigerated but is best stored in a cool, dark place for up to a month.
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The skin of acorn squash is inedible, so make sure to peel it off or scoop out the flesh before or after cooking.
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