Acorn Squash: History and Names in Latin America
Acorn squash is a variety of squash characterized by its oval shape and its sweet, mild flavor, ideal for baked preparations and both sweet and savory dishes. Its origin dates back to the temperate regions of North America, although its cultivation has spread to various parts of the American continent.
In Latin America, this squash has different names depending on the country: in Mexico and Central America, it is usually called "calabaza de bellota" or simply "calabaza dulce". In countries like Argentina and Chile, it is also known as "zapallo bellota". Despite these variations, its use is popular in regional cuisine, especially in traditional and contemporary recipes that seek to highlight its flavor and texture.
The combination of squash with fruits like blueberries and apple is a tradition that has gained ground in Latin American kitchens for its perfect balance between sweet and acidic, adding a special touch to baked recipes, which turn out comforting and nutritious.
How to Prepare Baked Acorn Squash with Blueberries
For this exquisite recipe we will need the following ingredients: acorn squash, apple, fresh blueberries, orange zest, brown sugar, and butter.
Steps:
Cut the squash in half lengthwise.
Remove the seeds.
Place cut side down on a 13 x 9 x 2-inch baking pan.
Bake in a 350-degree oven for 35 minutes.
Turn cut side up.
Combine the remaining ingredients.
Fill the squash with the fruit mixture.
Continue baking for 25 minutes, or until the squash is tender.
Enjoy this delicious baked acorn squash with blueberries, a dish perfect for sharing with family or on any special occasion.
