Acorn Squash, ~3 lbs.

Acorn squash is beloved for its golden-orange flesh, mildly sweet flavor, and a somewhat dry texture. They may be peeled, but are more often cooked with their skin-on. Peel and dice, or cut into slices along the natural ribs; toss with oils, spices or herbs and bake or roast. Serve with or without the skin. Cooked squash may be pureed and added to soups, stews, risotto, cakes or other baked goods. Stuff and bake halves with meats, cheese, grains or other vegetables. Acorn squash will keep at room temperature for many weeks.