A somewhat oval-shaped winter squash with a ribbed, dark green skin and orange flesh. The most common method of preparation is to halve them, remove the seeds and bake. Acorn squash may then be eaten directly from the shell. See also squash.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Baked Squash Rings
- Acorn Squash and Apple Puree
- Mama's Acorn Squash
- Cheese-Crusted Squash
- Sweet Roasted Rosemary Acorn Squash Wedges
Related Content From Cooking Channel
- Roasted Acorn Squash
- Sugar and Spice Acorn Squash
- Roasted Acorn Squash and Gorgonzola Pizza
- Boston Bibb Salad with Roasted Acorn Squash, Georgia Pecans, Blue Cheese and Warm Bacon-Brown Sugar Vinaigrette
- Sausage and Fennel Stuffed Cannelloni with Kale Pesto Sauteed Acorn Squash