Spring
there is no sugar in acorn squash
Acorn squash are ready to pick from the vine when they have reached a mature size, usually about 6 to 8 inches in length, and have a deep, dark green color. The skin should be hard and cannot be easily pierced with a fingernail.
There is 3.4 grams of protein in a 4 in. diameter acorn squash (raw).
Acorn squash is high in fiber.
I have eaten the skin of roasted acorn squash for years and am yet to experience any adverse reactions. I did a Google search and was unable to find any legitimate information that suggests the skin is harmful to eat.
No, acorn squash will not ripen off the vine.
Some delicious recipes featuring yellow acorn squash as the main ingredient include roasted acorn squash with maple syrup and cinnamon, stuffed acorn squash with quinoa and vegetables, and acorn squash soup with a hint of nutmeg and cream.
Acorn squash is not available in Australia. Butternut squash is found in Australia, but it is known there as butternut pumpkin.
Some delicious recipes featuring orange acorn squash as the main ingredient include roasted acorn squash with maple syrup and cinnamon, stuffed acorn squash with quinoa and vegetables, and acorn squash soup with a hint of ginger and coconut milk.
To determine if an acorn squash is ripe and ready to be harvested, look for a deep, dark green color with a hard rind. The skin should be tough and not easily punctured with your fingernail. Additionally, the stem should be dry and brown. Harvest the squash before the first frost for the best flavor and storage quality.
People eat apples, apricots and asparagus. People eat acorn squash, anchovies and artichokes.
You should bake acorn squash at 400 degrees Fahrenheit.