Acorn Squash / Danish Squash

Scientific Binomial Name: Cucurbita pepo

Selection Information

Usage: Baked - often with butter & brown sugar.

Selection: Also called Table Queen and Danish squash, good-quality acorn squash will be firm, smooth-skinned and heavy for its size. The coloring will be dark green, or up to 1/2 of the squash may be yellow-orange.

Avoid: Avoid product that has soft spots, dull and wrinkled skin, or that is more than 1/2 yellow-orange in color.

Seasonal Information

Acorn squash is available year-round with a peak from October through December.

Washington Danish squash is available May through October.

Acorn Squash Nutritional Information

Serving Size: 140g
Amount Per Serving
Calories 56	Calories from Fat 0
	% Daily Value*
Total Fat 0	0%
Cholesterol 0mg	0%
Sodium 4mg	0%
Total Carbohydrate 15g	5%
Dietary Fiber 2g	8%
Sugars
Protein 1g
Vitamin A 10%	Vitamin C 26%
Calcium 5%	Iron 5%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Winter Acorn Squash is very low in Saturated Fat, Cholesterol and Sodium. It's also a good source of Dietary Fiber, Vitamin A, Vitamin B6, Folate and Magnesium, and a very good source of Vitamin C, Thiamin, Potassium and Manganese.

Squash Tips & Trivia

The Massachusett Indian word for "eaten raw" is "Askutasquash." An important Indian food, few white men shared the desire to eat squash raw, until the past few years when raw summer squash types began to appear in salads.
Squash was unknown in Europe until early explorers returned from America with squash seeds.