White acorn squash is a modern variety of winter squash with creamy white or pale yellow skin, developed in the 1980s.

• Mildly sweet: The flavor is similar to green acorn squash but can be milder, with notes of hazelnut and black pepper.

• Smooth texture: When cooked, the pale yellow, spongy flesh becomes smooth and tender.

• Not stringy: If properly harvested and stored, the flesh is not overly fibrous.

• Alternative names: This squash is also known by other names, including White Swan, Swan White, and Mashed Potato Squash. 

How to cook

White acorn squash can be used in a wide range of recipes, both sweet and savory. Since the skin is edible once cooked, peeling is not necessary. 

Popular cooking methods include:

• Roasting: Cut the squash in half, scoop out the seeds, and roast the halves with butter and brown sugar
  or maple syrup for a sweet side dish. Alternatively, roast with olive oil, salt, and herbs for a savory meal.

• Stuffing: The cavity of the halved squash is perfect for stuffing with grains, meat, and vegetables.

• Puréeing: Cooked squash can be puréed and used in soups, risottos, and baked goods. 

Recipe ideas:

Maple Baked White Acorn Squash - perfect combination of savoury and sweet

Another roasted squash recipe but this time on top of a white bean mash