Acorn squash, part of the group of winter squash that includes butternut squash and pumpkins, contains high levels of vitamin A that may protect against emphysema and heart disease. Also, evidence shows that eating foods high in the carotenoid beta-cryptoxanthin results in decreased incidence of cancer. Acorn squash contains folate, which reduces the incidence of neural tube defects and other fetal deformities when taken before and during pregnancy. Acorn squash is easy to grow and abundant in the fall at produce stands, farmers markets and grocers.
What to Look for
Shaped like the acorn from which it borrows its name, but much larger and tastier, acorn squash are generally deep green but also come in orange and white varieties. They should be firm, somewhat dense, with glossy skin. They are best in season, which runs from September to December in most climates, but can be stored for months under the right conditions. Buy local or organic squash for superior produce.
Common Pitfalls
There should be no soft spot, cuts or bruises on the squash when purchased or stored, as these imperfections would make it spoil quickly. Unlike other winter squash varieties, acorn squash should not be cured before storage as this actually speeds rot. Avoid overly large acorn squash, as their flesh will likely be more tough and stringy than the regular-size squashes.
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