Vegetable: Acorn squash

Recipes:
Acorn Squash stew
Roasted acorn squash with chilli vinaigrette

Type: This beautiful deep green squash, with deep north to south ridges, is from the same family as pumpkins, cucumbers and courgettes, and has an orangey flesh.

Vitamin and mineral content: Acorn squash is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fibre and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese.

Reputedly good for: Dietary fibre is known to help prevent some cancers, help with insulin levels and generally be beneficial to intestinal health. Research has indicated that diets containing plenty of potassium can reduce the risk of hypertension.

Availability: A welcome bit of colour to your autumn and winter meals.

Storage: Like most winter gourds, acorn squash keep well in cool conditions - for several months in fact.

Preparation: Acorn squash are fantastically versatile – they can be baked, roasted, sautéed, and steamed. Try cutting in two and filling the seed cavity with some combination of fruits, nuts or meats, them baking in the oven.