Acorn squash, originating in North and Central America, is a round squash with deep ridges. It usually comes in a deep green, but can also come with orange splotches, golden yellow, or even white. Cutting one open reveals a sweet, orange flesh.
A solid acorn squash should feel heavy for its size. Make sure that there aren’t soft spots, shiny skin, or one that feels light, as this may have lost significant moisture.
To prepare acorn squash, cut in in half and roast it in the oven upside down. After half an hour or so, the inside will soften, and you can add butter, brown sugar, olive oil, or any sweet/savory seasoning you would like!