National Acorn Squash Day

Squash of any kind tastes just wonderful to me. Baked or fried, in a casserole or raw as a snack, I'll eat it all. My mother was big on vegetables and I grew up eating squash (looooove summer squash dredged in flour, salt, and pepper and then flash fried in a cast iron skillet!). However, it wasn't until I was doing some research on acorn squash for today's posting that I learned a few interesting facts about squash. Thanks to www.thenibble.com for the following information:

Overview

Amid the melting pot and hodgepodge of cuisines in the U.S., sometimes you have to wonder, “What is American food?” While Rice Krispies treats and the peanut butter and jelly sandwich are uniquely American recipes, squash is something natively grown in the Americas.

The word “squash” ... literally means “a green thing eaten raw.” .... The squash is versatile. While some require cooking, others, like zucchini, can be prepared in every conceivable way: raw, sautéed, grilled, steamed, boiled, broiled, baked, fried, microwaved or freeze-dried.

...squash and gourds are actually fruits! Because they aren’t sweet, they are typically used as vegetables. But by botanical definition, fruits have their seeds on the inside. Squash are fruit, like tomatoes.

Buying and Storing Squash
The terms “summer” and “winter” squash only loosely refer to when the squash is harvested—most are available year-round. The terms more accurately group the squash by durability.

Summer Squash

Summer squash are thin-skinned and bruise easily (think zucchini), so look for firm, blemish-free ones with taut skin. Typically, the smaller ones are sweeter and more tender. Summer squash are moister—they contain more water—than winter squash. Summer squash are good for about a week in the refrigerator before they begin to soften and wrinkle. Summer squash, like zucchini, are thin-skinned and begin to soften in a week or so.

Winter Squash

Winter squash, on the other hand, have hard, thick rinds (think acorn squash). They are so hardy that you may find yourself needing a hammer to tap the knife’s handle when trying to cut one in half. This thick skin puts longevity on their side: You can keep winter squash fresh in cool, dark places for one to three months. Winter squash are drier—they contain less moisture—than summer squash. Winter squash, like acorn squash, have very thick skins that make them more durable.

Squash Tips

Avoid storing squash near apples, avocados or passionfruit, all of which are are natural ripening agents that release ethylene gas. While they are great to throw into a paper bag to aid the ripening process of other fruits like pears, bananas and tomatoes (and to quicken plant flowering), they only discolor and decay zucchini and other dark green squash.

When storing winter squash with woody stems, such as acorn, buttercup, butternut, turban squash and pumpkins, leave a 4-inch (or longer) stem on the fruit. Fleshy or softer stems, such as those found on banana and hubbard squash, can be cut to one 1 to 2 inches. This helps to retain moisture.

I can't wait for the weather to cool down (it's supposed to be in the 90's today here in NC) just a bit before I try to make my sister's truly delicious and easy Squash with Bacon and Onion recipe (thanks Terri!):

Cut acorn squash in half (usual serving is one half squash per person) and remove seeds and pith.

Place squash cut side up in glass or metal baking dish. Add water up to the halfway point of of the squash.

Put 2 slices of uncooked bacon per squash half and 1/8 cup of chopped onion and in the scooped out hollow of the squash. Add salt and pepper to taste.

Put in 350 oven for approximately 45 minutes. Carefully remove and serve immediately.

Until Tomorrow.......

Let my words, like vegetables, be tender and sweet, for tomorrow I may have to eat them.

- Author Unknown