acorn squash


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Related to acorn squash: butternut squash
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Words related to acorn squash

squash plant bearing small acorn-shaped fruits having yellow flesh and dark green or yellow rind with longitudinal ridges

small dark green or yellow ribbed squash with yellow to orange flesh

References in periodicals archive ?
Oilseed pumpkins are Cucurbita pepo, the species that includes zucchini, summer squash, acorn squash and many pumpkins.
This year's all-organic crops include corn, zucchini, summer squash, acorn squash, butternut squash and pumpkins.
Nutritional information per serving (based on 4): 694 calories; 46 grams fat (18 grams saturated fat); 46 grams protein; 22 grams carbohydrates; 5 grams fibre Sausages with acorn squash and onions Ingredients 1 large acorn squash, halved, seeded and cut into 1/2-inch slices 1 red onion, cut into 1/4-inch wedges 3 tablespoons olive oil salt and pepper 4 hot or sweet Italian sausages (3/4 pound total) 1/2 cup grated aged Asiago cheese (2 ounces) 1 tablespoon chopped fresh sage leaves 1/4 cup dried cherries, chopped Method 1.
Cooking classes could teach kids what to do with broccoli and acorn squash.
LEMON ACORN SQUASH 3 1/2 pounds acorn squash, cut into 2-inch pieces Zest and juice of 2 lemons 1/2 teaspoon grated nutmeg 2 tablespoons fresh parsley, chopped 1/2 cup freshly grated Parmesan cheese Salt and freshly ground black pepper to taste 1/2 cup seasoned breadcrumbs 2 tablespoons butter, cut into 1/2-cinch pieces For garnish: lemon strips or lemon slices Preheat oven to 350 degrees.
4 ounces), including sweet potato, green beans, kale, broccoli, spinach, yellow squash, zucchini, butternut squash, acorn squash, and carrots.
For Thanksgiving, you can serve Acorn Squash and Sweet Potato Pie, and for Halloween, some Witch's Pumpkin Brew Stew would liven up any party.
Piwo Grodziskie is wonderful paired with roasted acorn squash stuffed with apples.
She collected a number of organic forms including a calla lily flower, an acorn squash and seed pods from palm and magnolia trees.
1 small acorn squash (about 1 1/2 pounds), halved and seeded 2 tablespoons olive oil Salt and pepper 1/4 cup pearl barley 1/2 fennel bulb (about 6 ounces), trimmed of stalks, cored, and chopped fine 1 shallot, minced 3 garlic cloves, minced 1/2 teaspoon ground coriander 1/4 teaspoon minced fresh thyme or 1 pinch dried thyme 1 1/2 ounces Parmesan cheese, grated (about 3/4 cup) 2 tablespoons minced fresh parsley 2 tablespoons pine nuts, toasted 1 tablespoon unsalted butter Balsamic vinegar, for serving Directions Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees.
Eat acorn squash first; butternuts should last a couple of months, Hubbards five to six months.
There's the Northwest station, which offered cedar planked fire-roasted Juniper Salmon with Oyster Stew containing Acorn Squash and wild leeks or a seaweed and wild mushroom salad.
In Brief: Acorn squash and other winter squashes at the local supermarket likely got their start months ago, when their colorful blossoms were pollinated by hardworking bees.
My dinner plan included acorn squash with a pat of butter, brown sugar and cooking sherry.