Known for its iconic autumn shape and vibrant green speckled-with-yellow color, acorn squash provides an array of nutrients that support optimal health. These include calcium, potassium and magnesium, each one vital to many physiological processes including the formation and regeneration of bone matter and prevention of osteoporosis. They also play a role in energy metabolism, water balance in the body, and muscle contraction. Other minerals found in smaller amounts in acorn squash include manganese, copper, iron, and zinc.
It’s easy to include acorn squash in your meal plans. Available in the winter months (hence the name, Winter Squash), it can be baked, sautéed, steamed, stuffed, pureed for soups, or incorporated into a variety of meat and vegetable dishes. Acorn squash is a good source of Vitamin C, which supports immunity and works as an antioxidant, helping to protect cells from oxidative stress that can lead to inflammation and health problems such as cancer or heart disease. To maximize the amount of vitamin C you receive from acorn squash, use the vegetable within four days after purchase and cut it right before cooking. Steam or bake the squash instead of boiling it to keep vitamin C from being degraded in hot water.
Acorn squash is also high in both fiber and complex carbohydrates. While there aren’t any simple sugars in acorn squash, if you follow a low-carb diet you’ll want to enjoy smaller portions of this vegetable.
Acorn Squash Soup
- 1 large acorn squash
- 2 T. olive oil, divided
- 1/4 t. ground cinnamon
- 1/2 t. kosher salt, or to taste
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 c. unsweetened almond milk
- 2 c. vegetable broth
- Optional: Sour cream or plain Greek yogurt for servin
- Preheat the oven to 375ºF.
- Chop the tip and tail off the acorn squash, then cut it in half lengthwise. Scoop out the seeds and discard them (or you can roast them like pumpkin seeds–they’re delicious!).
- Drizzle the squash flesh with 1 T. of olive oil; sprinkle with salt and cinnamon. Place squash halves on a baking sheet, cut-side down. Roast for 45 to 50 minutes, or until the flesh is very soft.
- Use a spoon to remove the squash flesh from the skin; discard the skin.
- Heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and sauté until browned, about 15 minutes. Add the garlic and sauté an additional 2 minutes. Remove from heat.
- Add the squash, sautéed onion and garlic, almond milk, and vegetable broth to a blender and blend until completely smooth.
- Season to taste with salt and pepper and serve with sour cream or plain Greek yogurt, if desired.