acorn squash


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Related to acorn squash: butternut squash
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acorn squash
Cucurbita pepo

acorn squash

n.
A type of winter squash (Cucurbita pepo) shaped somewhat like an acorn and having longitudinal ridges, a variously colored rind, and yellow to orange flesh.

a′corn squash`


n.
a variety of winter squash having dark green to orange-yellow ridged skin and deep yellow flesh.
[1935–40]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.acorn squash - squash plant bearing small acorn-shaped fruits having yellow flesh and dark green or yellow rind with longitudinal ridgesacorn squash - squash plant bearing small acorn-shaped fruits having yellow flesh and dark green or yellow rind with longitudinal ridges
acorn squash - small dark green or yellow ribbed squash with yellow to orange flesh
winter squash, winter squash plant - any of various plants of the species Cucurbita maxima and Cucurbita moschata producing squashes that have hard rinds and mature in the fall
2.acorn squash - small dark green or yellow ribbed squash with yellow to orange fleshacorn squash - small dark green or yellow ribbed squash with yellow to orange flesh
winter squash - any of various fruits of the gourd family with thick rinds and edible yellow to orange flesh that mature in the fall and can be stored for several months
acorn squash - squash plant bearing small acorn-shaped fruits having yellow flesh and dark green or yellow rind with longitudinal ridges
References in periodicals archive ?
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.
Choose from delights such as Grilled Salmon with Baked Onions, Mama's Baked Acorn Squash, Flourless Chocolate Cake and Pear and Ginger Muffins.
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.
Acorn squash can also be halved, filled with applesauce and a touch of cinnamon, and baked, Bernstein said.
My dinner plan included acorn squash with a pat of butter, brown sugar and cooking sherry.
From Asparagus & Potato Skillet; Spiced Pot Roast with Root Vegetables; Cilantro Chicken with Peanuts; and Spicy Jalapeno-Shrimp Pasta; to Acorn Squash Bisque; Lasagna with Zucchini & Walnuts; Southwestern Breakfast Tostadas; and Cherry Cobbler with Corn Bread Biscuits, each recipes comprising Better Homes And Gardens Biggest Book Of Diabetic Recipes, has preparation times, bake times, oven temperatures, number of servings, and "Exchanges" information.
Autumn is the start of the soup season and pumpkin, butternut and acorn squash flesh make a perfect base to which fresh tomatoes and all types of beans can be added.
An acorn squash has dark-green skin and sweet, yellow flesh.
Accompanying the explosive and inspiring growth of the tomato is that of a golden acorn squash.