While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
As fall approaches, grocery store shelves start to look a little different. Among the newbies, you’re sure to find a small variety of squash. You’re probably most familiar with the butternut squash, and maybe even the spaghetti squash, but let us draw your attention to a smaller variety - the acorn squash.
Named after its shape, this smaller gem is as American as it gets, and was once considered a staple of the Native American diet. While it’s considered a vegetable by many, it’s actually really a fruit. And, although it shows up in the colder months, it’s really related to the zucchini and crookneck or summer squash.
Being that acorn squash is a good source of fiber and potassium, it fills you up and is good for your heart. Acorn squash is easy to prepare - you can simply cut it in half, scoop out the seeds and roast or steam it. Or, you could stuff it.
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