White acorn squash is halved and then baked with maple syrup, butter and sugar for a deliciously easy fall inspired side dish. The perfect combination of savory and sweet!
I had honestly put squash out of my mind and certainly out of bringing any more squash centered recipes to this site but, then I stumbled upon this beauty.
It was buried deep in a bin at the end of the aisle at the grocery store and while I normally ignore acorn squash (it’s admittedly not my favorite), I literally couldn’t help myself as I reached in and grabbed this guy.
It reminds me of the pretty white-ish gourds perfectly curated homes on Instagram decorate for fall with.
While I did go all out on our front porch this year (only for the squirrels to feast upon the 15+ pumpkins I purchased), I do absolutely zilch inside the house.
When cooked, White acorn squash has a smooth and tender texture with a mild and sweet flavor mixed with notes of hazelnut and black pepper.
WHAT’S THE DIFFERENCE BETWEEN WHITE & REGULAR ACORN SQUASH?
Great question. Boring answer…
Besides the color of the outside, white acorn squash is basically identical to the regular green acorn squash you’re likely more familiar with.
So, that said, since acorn squash isn’t necessarily my favorite tasting winter squash, I did what anyone would do to make something more palatable.
Fill it with butter, sugar and maple syrup.
HOW TO COOK WHITE ACORN SQUASH
One of the reasons I don’t love acorn squash is the skin/peel isn’t edible (unlike kabocha, delicata, or carnival squash which is a hybrid derived partly from acorn squash, etc.) and the ridges on the exterior make peeling it pretty much impossible.
So, the easiest way to cook it is therefore halving it, scooping out the seeds and baking in the oven until it’s so tender you can easily scoop the flesh out.
Whether you want to fill the cavity with simple ingredients like this recipe does or stuff it like in this Twice Baked Kale and Pecorino Acorn Squash is up to you.
You could even use the filling in this stuffed honeynut squash recipe too.
I was digging simplicity on this occasion.
Can you eat White acorn squash?
FAQ
Does white acorn squash taste different?
How can you tell when a white acorn squash is ripe?
Is white acorn squash good for you?
What is a white squash that looks like an acorn?
What does white acorn squash taste like?
What we love about white acorn squash is that it tastes amazing when cooked and boasts the undertones of black pepper and hazelnut. Also, since it is the winter squash, it is readily available during the fall and winter seasons. White acorn squash is closely related to zucchini and pumpkins and is also called pepper squash.
Can you eat acorn squash peel?
Acorn squash has an edible peel that becomes tender when cooked, although the stringy centre and seeds should be removed before cooking. Acorn squash can be baked, broiled, roasted, steamed, and sautéed. A simple way to cook acorn squash is to cut it in half starting from the stem end, then season and bake the two halves in a 400F° oven for about an hour. The squash seeds can be cleaned then toasted separately and eaten as a snack.
What is acorn squash?
Acorn squash is a type of winter squash that belongs to the Cucurbitaceae or gourd family, which also includes pumpkin, butternut squash, and zucchini ( 1 ). It has an acorn-like shape with ridged skin that can vary in color from dark green to white.
Is white acorn squash a winter squash?
Also, since it is the winter squash, it is readily available during the fall and winter seasons. White acorn squash is closely related to zucchini and pumpkins and is also called pepper squash. The best thing about white acorn squash is that it has a tender texture and can be easily stored for longer time periods.