Heirloom Organic Acorn Cream Of The Crop Squash Seeds (8)
White acorn squash is small to medium in size, averaging 12-20 centimeters in length and 10-12 centimeters in diameter, and has an ovoid shape with deeply furrowed ridges that taper to a point opposite of the stem end. The smooth, firm, and semi-thin skin is creamy white to pale yellow, and the light-yellow flesh is spongy and moist with a hollow center that contains stringy pulp encasing many small, flat, cream-colored seeds. 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.
White acorn squash is available in the fall through winter.
White acorn squash, botanically classified as Cucurbita pepo, grows on a compact bush and is a member of the Cucurbitaceae family along with pumpkins and zucchini. Also known as Pepper squash, White acorn squash is a winter variety that is known for its excellent storage capabilities and tender texture. White acorn squash is used in a variety of culinary applications and can be used in both sweet and savory preparations.
White acorn squash provides vitamin C, vitamin B6, potassium, magnesium, thiamine, and dietary fiber.
White acorn squash is best suited for cooked applications such as roasting, broiling, grilling, and baking and is ideal for use in both sweet and savory preparations. Cooked squash can be pureed and added to soups, risotto, stews, curries, and baked goods such as cakes and pies. It can also be halved, stuffed, or roasted and served as a simple side dish. White acorn squash pairs well with citrus, apple, honey, maple syrup, cinnamon, chili powder, robust cheeses, fresh herbs, butter, bacon, brown or black rice, dried berries, and sausage. It will keep up to one month when stored, uncut, in a cool and dry place.
White acorn squash is labeled as a bush acorn variety and is a popular garden squash in the United States since its fruits grow on a compact bush and can be contained in a small space. Home gardeners use the flesh of the squash in a variety of recipes, but they also used the rinds as bowls, decoration, and containers. White acorn squash rinds provide an attractive and bright contrast as a vase to colored flowers, and it is also commonly used as a bowl for fall recipes such as roasted acorn squash stuffed with quinoa, cranberries, sausage.
While the traditional green acorn squash was domesticated by Native Americans, the White acorn squash is a fairly new variety that was developed in the 1980’s by squash collector and expert Glenn Drowns. White acorn squash is rare and is most commonly found at farmers markets or from specialty distributors in the United States.