When autumnal squash starts showing up at the farmer's market, the roadside stands, and grocery store produce aisle, the race is on to use it in as many delicious recipes as possible. Acorn squash, so named because it's shaped like a large green acorn, is technically the same family as summer squash like zucchini, but usually appears in late fall through early winter. Choose one that weighs about one to three pounds; any larger, and they can get dry and stringy. It should feel heavy for its size and have smooth dull skin with no soft spots. A ripe squash should have a good balance of green and orange skin; too much orange may mean it's overripe. Store it in a cool, dark cellar for up to a month or about two weeks in the fridge. Grab a few and try these lovely stuffed acorn squash recipes for an easy, self-contained main dish.
01 of 03
02 of 03
03 of 03
For a savory take on acorn squash, try this tomato and beef dish. The stuffing gets its flavor from tomatoes, green and red peppers, and just a little cinnamon that will warm you from the inside out. Serve it with a rice or potato side for a well-rounded meal.