Acorn squash comes in three different varieties: gold, green, and white. All three are available from the fall into the winter, according to Specialty Produce. Acorn squash is known to have been first domesticated by Native Americans, and is part of a group of crops known as “the three sisters” with corn and beans, as these three crops were planted together because of their “mutually beneficial relationship.”
Gold and green acorn squash are basically interchangeable, both yielding a sweet and nutty flavor when cooked. White acorn squash, on the other hand, is also known as pepper squash, due to its more savory flavor containing notes of black pepper. White acorn squash is more rare and only available at some farmer’s markets and distributors. Gold acorn squash is more accessible than white, but not as much as green, which can generally be found anywhere from your local farm to chain supermarkets.
All three varieties of acorn squash are excellent sources of vitamin C, vitamin B6, potassium, and dietary fibers. Acorn squash can be prepared and cooked like most other squash and makes a hearty, healthy, vibrantly colored side dish to whatever main course sits beside it.