Acorn squash is a winter squash named for it’s lovely shape. Acorn squash is typically dark green, or a combination of dark green, yellow, and orange. Acorn squash are sweet, and baked acorn squash is a simple side dish. Many people like to pair acorn squash with a drizzle of maple syrup and butter to bring out the sweetness, or stuff them with grains for a savory preparation. Acorn squash store well, and are a good source of vitamins and minerals including beta carotene.
Store squash in a cool, dry place like a basement or cellar for months. In the refrigerator or on the counter use within a week or two.
Wash and pat dry. Using a very sharp, large knife, chop in half from stem to point. Scoop out seeds and bake skin side down at 350F, when squash is soft, turn over, and a pat of butter and drizzle of maple syrup. To peel, set the squash on it’s side and use a sharp knife to create a flat bottom. Set the squash on the flat side and use a paring knife or sturdy vegetable peeler to slice of the skin. Chop the peeled squash in half and scoop out seeds. Slice or dice according to your recipe.