Acorn squash and Butternut squash are two types of winter squash. Acorn squash is a good source of Vitamin A and Potassium. Acorn squash can be baked, roasted, steamed or stuffed. For baking, cut the squash into rings, removing any seeds or fibers. Brush with a bit of olive oil and place a hot oven until the flesh is tender. For roasting, cut the squash in half, remove any seeds or fibers and roast until the flesh is tender. For steaming, cut the squash in half and remove any seeds or fibers, and place in a steamer until flesh is tender. You can also stuff acorn squash with many types of fillings and bake until tender.
Butternut squash is High in Vitamins A and C and is a good source of Potassium. Baking, steaming or sautéing are good ways to prepare Butternut squash.
To bake the squash, peel the outside then cut open and remove any seeds or fibers. Cut in small chunks, then brush with a bit of olive oil and place in a hot oven until the flesh is tender. To steam the squash, prepare the squash the same as for baking, then place in a steamer until tender. To sautee, prepare the squash the same as for baking, then place in a hot skillet with a bit of oil and cook until tender.
For great recipes on Acorn squash and many other delicious fruits and veggies, go to our Fruit & Vegetable Recipe Section.