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Acorn Squash
Cucurbita pepo var. turbinata
Low FODMAP
Fall Seasonal
Good Source of Fiber
Fresh whole acorn squash

FODMAP/SIBO Rating

Safe

Serving Size Consideration: One cup of cooked, cubed acorn squash

Safe Serving Size: Up to 1.5 cups of cooked, cubed acorn squash

Active Compounds: Contains fructans and GOS in very low amounts

Fermentation Level:
Very Low

Digestive Impact

Why it's problematic: Rarely problematic when consumed in recommended portions

Specific symptoms: Minimal to no symptoms in most individuals

Typical reaction time frame: If reactions occur, typically within 4-6 hours of consumption

Individual variation: Generally well-tolerated by most people following a low FODMAP diet

Safe Alternatives

butternut squash

Butternut squash

zucchini

Zucchini

pumpkin

Pumpkin

Substitution ratio: 1:1 substitution in most recipes

Processing Effects

Cooking does not significantly affect FODMAP content

Can be frozen without increasing FODMAP levels

Stacking Considerations

Avoid combining with:

  • butternut squash
  • sweet potatoes
  • pumpkin

Safe complementary foods: Pairs well with rice, quinoa, and most low FODMAP proteins

Reintroduction Guidelines
  1. Start with 1/4 cup cooked portion
  2. If tolerated, increase to 1/2 cup after 24 hours
  3. Can progress to 3/4 cup if no symptoms occur

Signs of success: No digestive discomfort after consuming recommended serving size

Hidden Sources

Common products containing garlic:

  • Mixed vegetable soups
  • Fall vegetable medleys
  • Squash purees
  • Baby foods

Alternative names: Pepper squash, Des Moines squash, Danish squash

Individual Variables

Factors affecting tolerance:

  • Portion size
  • Individual tolerance levels
  • Cooking method
  • Ripeness

Tip: Start with small portions and increase gradually based on tolerance