A winter squash with distinctive ridges on its exterior and sweet, yellow-orange flesh inside. Indigenous to North and Central America, the squash was introduced to early European settlers by Native Americans.
Acorn squash is most commonly baked, but can also be microwaved, sautéed or steamed. For savory recipes, it may be stuffed with rice, meat or vegetable mixtures. If a sweeter dish is desired, maple syrup is often used to fill the halves prior to baking, or used in a sauce or glaze to enhance the squash’s flavor. The seeds of the squash can also be eaten, usually after being toasted first. Acorn squash can be used to prepare squash soup.