Baked Acorn (Winter) squash and Roasted Chestnuts - Stock Image

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Baked Acorn (Winter) squash with brown sugar and Maple Sirup for about 80 min on 400F. Roasted chestnuts go well with Acorn squash.

Acorn squash (Cucurbita pepo) is a winter squash with distinctive longitudinal ridges and sweet, yellow-orange flesh. Although considered a "winter" squash, acorn squash belongs to the same species as all "summer" squashes (including zucchini and yellow crookneck squash). The most common variety is dark green in color. However, newer varieties have arisen including Golden Acorn, for its glowing yellow color, and some that are white. As the name suggests, its shape resembles that of an acorn. It is also good for winter storage, keeping several months in a cool dry location such as a cellar.

The seeds of the squash are also eaten, usually after being toasted. Acorn squash is most commonly baked, but can also be microwaved, sauteed, and steamed. This squash is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese.

Image is captured in 12 bit RAW and processed in Adobe RGB color space. [file:078; Lot:45]

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