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White Acorn Squash Bland, Disappointing

Joan Young By Joan Young on
Badge: Editor | Level: 34 | Food & Drink Expertise:
white acorn squash exterior

I purchased a white acorn squash from the discount veggie table, and learned several things about this squash variety in the process. I don’t think it’s something I’ll purchase again.

Often, when unusual vegetables or fruits are marked down, I’ll buy them to sample. This was one such purchase, marked down to 44 cents for an average-size acorn squash, about 5 inches across. I could see and feel that it had one small soft spot, but I thought I’d just cut that out.

My first surprise, when I got it home, was that the rot was deep, but not visible on the pale skin, and I had to throw about half of the squash away. So, I’d have to say that it may be difficult to tell when this variety has begun to go bad.

After removing the seeds, I cooked it like I would any other squash (I steam it in the microwave with a little water in the bottom of a pan), and then scooped it out of the shell. The texture was like regular acorn squash, but the color was pale, and the taste was too. In fact, it was so bland that I ended up mixing it with a mashed potato, because there didn’t seem to be much point in eating it alone.

If you don’t care for the flavor of squash, this might be a good thing. If you are trying to get more vegetables into a family, I suppose mixing this with potatoes might be barely noticed.

I’m sure it would be good diced and steamed with other vegetables as a mix. The flesh seemed softer than regular acorn squash as well, so it should be easier to cut into cubes.

My point isn’t that I didn’t like it, I just didn’t like it as much as the orange squash. If I had paid full, premium price to get this novelty kind, I would want it to be something special, not something that I liked less than the original.

The white variety of acorn squash is still considered “specialty produce, ” and may be hard to find. It has all the same nutritional qualities of the orange kind (with a green skin). This includes beta carotene, vitamins A, B6, and C, potassium, magnesium, folate, thiamine and dietary fiber.

Another serving suggestion would be to cut in slices with the rind still on, steam them, and drizzle with maple syrup. Then garnish with walnuts or almonds.