Acorn squash "Royal Acorn"

Acorn Squash "Royal Acorn" (Pepper Squash) - Cucurbita pepo var. turbinata.
Sweetish and tender, with beautiful and juicy yellow flesh - simply a find for a gourmet!
This winter squash stores well and cooks quickly: if heated in the microwave and then finished in the oven or on the grill with the addition of other ingredients, taking into account your taste and imagination, you can get a Little Miracle.
Ripening speed: mid-season.
Vine length: 150–400 cm.
Fruit size: 30–40 cm.
Fruit weight: 1500–2500 g.
Fruit color: dark green.

* Like most squash varieties, acorn squash is very easy to grow. Seeds are sown directly into the ground after the danger of return frosts has passed (in Estonian conditions, this period falls approximately in mid-late May).
Seeds are placed in a hole to a depth of about 2.5 cm. The distance between holes is 90x90 cm.
The soil for planting must be well seasoned with organic matter beforehand. In good warm weather, shoots may appear within a week.
Care for these squashes is minimal – watering during dry periods and feeding with nitrogen (at the beginning of growth) and complex fertilizer on soils with an average fertility level.
Acorn squash has a mild buttery taste that goes well with any spices and sauces, both savory and sweet. This squash is not as rich in beta-carotene as other pumpkin varieties, however, the fruits are a source of dietary fiber, vitamins C and B, potassium, magnesium, and manganese.
Acorn squash does not have a characteristic pumpkin taste and smell, so it replaces potatoes in many recipes.
Acorn squash can be baked, fried, microwaved, stewed, or steamed. Due to its small size, it can be stuffed with a mixture of cereals (rice, millet, barley), meat, or vegetables.
Acorn squash is simply perfect for stuffing, as small squashes simultaneously serve as original dishes for the meal.