October 1, 2014

Acorn Squash

By Diane Dembicki, Ph.D., College of Nursing and Public Health

Acorn Squash is at its peak in the fall, from early October through December, so visit your local farmer’s market, but is also available year round at the grocery store. A source of lycopene, folate, vitamins A and C, and fiber, acorn squash is also rich in potassium.

It is listed as No. 1 on the Tufts University Health & Nutrition Letter Special Supplement “51 Healthy Foods you Can Say ‘Yes’ To.”


A delicious recipe using Acorn Squash needing only a microwave is this Taste of Home recipe that includes mango chutney and coconut.  Modify it to make it more healthy by using a little vegetable oil instead of butter.





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