Baked Acorn Squash & Baked Butternut Squash Recipes
Before the leaves even fall off the trees we are bombarded with photos of Thanksgiving tables and cornucopias overflowing with a bountiful variety of fruits and vegetables. Among those are usually the acorn and butternut squashes.
An acorn squash resembles an acorn shape and has yellow-orange-green flesh with a sweet but peppery flavor. You see it in the produce section of the grocery store.
Acorn squash is a great source of vitamin C, providing up to 20 percent of the recommended daily allowance in just half-cup of cooked squash. Rich in potassium, it plays a vital role in muscle contraction and maintaining the body’s water balance.
In my opinion, the acorn squash is kind of like a pumpkin meets an apple.
Although a fruit, the butternut squash looks similar to an oblong pumpkin with a bright orange fleshy pulp and yellowish skin. The orange inner pigment is due to a certain antioxidant called beta-carotene, which is good for you.
Butternut squash has a sweet, nutty flavor. This squash is an excellent source of potassium, bringing in even more than a banana. It is also high in vitamin A, which is linked to keeping hair and skin healthy.
To me, butternut squash is like a pumpkin meeting a sweet potato. Baking a butternut squash with aromatics reminiscent to fall is a rich addition to any turkey or roast.
Try my tasty takes on a goldenly delicious baked acorn squash and butternut squash.