Acorn squash

Acorn squash is a variety of squash recognized for its rounded shape and hard skin with tones ranging from dark green to orange, similar to an acorn, from which its name comes. This squash is characterized by its sweet, dense, and intense orange flesh, ideal for preparing purées, creams, stews, and desserts.

Native to North America, acorn squash has been traditionally cultivated by various indigenous cultures due to its sweet flavor and excellent storage capacity during winter. Currently, its cultivation is common in temperate regions and its popularity has spread throughout Latin America and other parts of the world.

Regarding its nutritional properties, acorn squash is rich in vitamins A and C, natural antioxidants that help strengthen the immune system and maintain visual health. Furthermore, it provides dietary fiber that aids digestion and is low in calories, making it a healthy and versatile food in the kitchen.

In different Hispanic American countries, acorn squash goes by several synonyms, including: zapallo bellota (Argentina, Chile), calabaza de bellota (Mexico), and simply bellota. These terms may vary depending on the regional context, but they all refer to this same variety with its sweet flavor and creamy texture.