In my opionion, acorn squash tastes slightly sweet and even more slightly earthy, with a dense almost grainy mouthfeel.
It is very light in flavor so adds more of texture influence to the meal it is part of rather than a flavor impact. Acorn squash is part of the Cucurbita Pepo family. The Cucurbita’s are gourds, winter, and summer squashes. The Pepo subspecies signifies that it is also closely related to the zucchini and summer squash. Earliest recorded domestic cultivation of the curcubita pepo variety is in Oaxaco, Mexico as early as 5,000 B.C. It made it’s way down into Central America and up through Texas and the Mississippi valley until finally they can now be found cultivated all around the globe in appropriate climates.
From a culinary perspective, Acorn squash is one of the more popular culinary squashes. Typically, they are baked or stuffed with something delicious and then baked. But you can also steam, fry, sauté, or any number of other methods. Today I pureed my squash added two eggs and some pecans and turned them into pancakes. They were delicious. They have a mild flavor that allows spices and whatever else you are preparing with them to take the stage.
From a health perspective, one shouldn’t be fooled by acorn squash’s unassuming flavor. It packs a significant nutrient punch; vitamins C, B, and A, as well as a wide variety of minerals including potassium, magnesium, manganese, iron, copper, phosphorous, and calcium. Studies have shown significant benefit to eye and vision problems including degenerative diseases. The fiber and phytonutrients are beneficial to digestive health and immune function. Research has demonstrated a beneficial impact on blood glucose maintenance, making it a valuable resource for insulin resistance and diabetes. So, as you can see, health benefits abound, not to mention palate-pleasing possibilities. Autumn is coming and the time is getting ripe for delicious additions like squash and root veggies.