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acorn squash

 
Dictionary: acorn squash
acorn squash
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acorn squash

white acorn squash
(© School Division, Houghton Mifflin Company)

n.
A type of winter squash shaped somewhat like an acorn and having longitudinal ridges, a variously colored rind, and yellow to orange flesh.


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Food Lover's Companion: acorn squash
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A somewhat oval-shaped winter squash with a ribbed, dark green skin and orange flesh. The most common method of preparation is to halve them, remove the seeds and bake. Acorn squash may then be eaten directly from the shell. See also squash.

WordNet: acorn squash
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Note: click on a word meaning below to see its connections and related words.

The noun has 2 meanings:

Meaning #1: squash plant bearing small acorn-shaped fruits having yellow flesh and dark green or yellow rind with longitudinal ridges

Meaning #2: small dark green or yellow ribbed squash with yellow to orange flesh


Wikipedia: Acorn squash
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Acorn squash

Acorn squash (Cucurbita pepo) is a winter squash with distinctive longitudinal ridges and sweet, yellow-orange flesh. Although considered a "winter" squash, acorn squash belongs to the same species as all "summer" squashes (including zucchini and yellow crookneck squash). The most common variety is dark green in color. However, newer varieties have arisen including Golden Acorn, for its glowing yellow color, and some that are white. They can also be variegated (multi-colored). As the name suggests, its shape resembles that of an acorn. It is also good for winter storage, keeping several months in a cool dry location such as a cellar.

Acorn squash are easily grown. Seeds are started after all danger of frost is past and the soil is warm or within 3–4 weeks before the predicted last frost date in the area. Seeds directly sown are placed one inch deep, 5-6 to a hill; hills are 6 feet in all direction from other hills. Roughly 85 days after germinating, acorn squash are ready to be harvested. Curing takes a week to ten days in a sheltered area outside, or a warm dry place such as a garage, protected from frost.

The seeds of the squash are also eaten, usually after being toasted. Acorn squash is most commonly baked, but can also be microwaved, sauteed, and steamed. This squash is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese.

References

  1. The American Heritage Dictionary of the English Language: Fourth Edition. 2000.

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Copyrights:

Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.  Read more
Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.  Read more
WordNet. WordNet 1.7.1 Copyright © 2001 by Princeton University. All rights reserved.  Read more
Wikipedia. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article "Acorn squash" Read more