The acorn squash, though of a winter variety, can still actually claim relation to your summer squash favorites. Its roots are tied to North America, cultivated by Native North Americans and introduced to early settlers.
Most people bake acorn squash, but you can also microwave them (just poke several holes in it). Great for stuffing with a rice and veggie medley, it lends itself to a beautiful and harvest-y looking table presentation. To bake an acorn squash, cut it in half lengthwise, scoop out the center, place in baking dish with 1/2 inch of water, drop in some butter and brown sugar and/or maple syrup, then bake for an hour at 400 degrees.
Don’t forget about the seeds! You can toast those babies up for a delicious autumnal snack. There’s more than pumpkins out there, folks!