Enjoy New Taste and Health Benefits of Acorn Squash
By JoAnne Green
Published February 23, 2016

Acorn squash is a winter squash and it comes in green, yellow, and orange. Acorn squash is usually harvested when it is deep green in color, often with some yellow spots. It turns yellow during the storage stage. It will turn to a brilliant orange when it has been kept in the proper storage condition for several weeks. At this stage, it has a deep orange flesh. It also has become deliciously sweet.

According to Michigan State University, acorn squash and other winter squashes provide numerous health benefits that may help reduce the risk of many diseases, including heart and respiratory disease, cancer, diabetes, and arthritis. Winter squashes contain high levels of alpha-carotene and beta-carotene, which converts to Vitamin A. They are a good source of Vitamin C, fiber, antioxidant and anti-inflammatory compounds, and polysaccharides that help regulate blood sugar.

Ingredient

2 cups chunked fresh pineapple
1 medium acorn squash
2 cups unbleached flour
1 cup granulated sugar
½ tsp salt
1 tsp baking soda
1 ½ tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cloves
1 tsp vanilla extract
2 large eggs
½ cup butter, softened
1 cup coconut flakes
½ cup flax seeds or your favorite nuts
Cooking spray

Direction

It is best to bake the acorn squash in advance.

Preheat oven to 350◦
Wash acorn squash, halve it lengthwise. Remove its seeds. Line a cookie sheet with foil. Place cut squash halves on the prepared cookie sheet with the cut sides down. Bake about 45 minutes. Remove the squash from the oven. Cover the squash and entire cookie sheet with foil. When the squash is completely cool, scoop out the flesh. Set aside.

Place pineapple chunks in blender and puree them. Set aside.

Combine flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Mix well and set aside.

With a hand mixer, beat sugar and butter in a large mixing bowl at medium speed until well blended. Add eggs, beat well.

Add acorn squash, pineapple puree, and vanilla, beat until blended. Slowly add flour mixture, beat at slow speed until well mixed. Stir in half cup of coconut flakes and flax seeds or chopped nuts.

Spray a bunt pan with cooking spray. Sprinkle half cup of coconut flakes on the bottom of the pan. Pour batter into the pan. Bake at 350◦ for 1 hour or until a wooden pick inserted in the center comes out clean. Remove from the oven and cool in pan on a wire rack. Cake must be cool completely before inverting it on a cake plate.

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