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2. Acorn squash - Wikipedia

   en.wikipedia.org/wiki/Acorn_squash

   The skin is edible and the seeds of the squash can also be eaten, usually after being toasted first. Acorn squash can be used to prepare squash soup. [7] This squash is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese.

3. 5 types of winter squash you should start eating now - AOL

   www.aol.com/lifestyle/5-types-winter-squash...

   Acorn squash. Acorn squash might look like a cute fall decoration, but it’s also a nutritious powerhouse worth adding to your meals. ... And don’t forget the seeds — they’re a bonus source ...

4. 18 Healthy Holiday Foods (and Swaps) to Make This Year

   www.aol.com/18-healthy-holiday-foods-swaps...

   Drizzle with olive oil, season with salt and pepper, and top with pomegranate seeds for a festive, vibrant touch ... about a half-cup of acorn squash contains: 28 calories. 7.3 grams of carbs.

5. 25 Types of Squash—and How to Use Them - AOL

   www.aol.com/25-types-squash-them-144358761.html

   Acorn squash is tough to peel when raw because of its ridges; an easy way to cook it is to halve, remove the seeds, then cut into wedges and roast. Also, acorns’ smaller size and cup-like shape ...

6. Winter squash - Wikipedia

   en.wikipedia.org/wiki/Winter_squash

   Raw winter squash (such as acorn or butternut squash) is 90% water, 9% carbohydrates, 1% protein. It contains negligible fat (table), except in the oil-rich seeds . In a 100 gram reference amount, it supplies 34 calories and is a moderate source (10-19% of the Daily Value , DV) of vitamin C (15% DV) and vitamin B6 (12% DV), with no other ...

7. Cucurbita - Wikipedia

   en.wikipedia.org/wiki/Cucurbita

   The seeds and fruits of most varieties can be stored for long periods of time, [5] particularly the sweet-tasting winter varieties with their thick, inedible skins. [119] Summer squash have a thin, edible skin. The seeds of both types can be roasted, eaten raw, made into pumpkin seed oil, [73] ground into a flour or meal, [120] or otherwise ...