Acorn Squash are easily grown.
They are indigenous to North and Central America and were introduced to European's by the Native Americas.
They have one of the richest source of plant based anti-inflammatory nutrients like omega 3s and beta carotene which help support our immune system.
The seeds, like pumpkin, can also be a delicious snack. Just scoop out the pulp and separate the seeds onto a cookie sheet, then lightly roast at 170 degrees for 15-20 minutes.
Cut the acorn squash in half. Place face down onto a foil lined baking sheet. Bake in 400F oven for about an hour. Remove seeds after squash is cool.
Acorn Squash can be stored up to 6 months in a warm dry area with ventilation. No refrigeration needed.
September - October
Sausage and Apple Stuffed Acorn Squash
2 acorn squash, halved and seeded
Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
Meanwhile make stuffing:
Combine the pork, vegetables, and breadcrumbs in a large bowl.
Fill the squash halves with stuffing-they should be slightly mounded.