Acorn squash is native to the Americas and was one of the first crops cultivated by Native Americans. This squash was prized because it could be stored for long periods of time and cooked whole in the coals of a fire. It’s the perfect fall food, even down to its shape (which is where it gets its name). The thin green skin is edible when cooked, and the yellow-orange flesh is sweet and tender similar to other winter squash. An orange or yellow spot identifies where the squash touched the ground when on the vine. Halve and bake in the oven with maple syrup or stuffed with dried fruit; blend into risotto; or simply roast slices.
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