Acorn Squash

Pick a squash that feels heavy for its size with a dull, deep-green rind. A shiny rind means it was picked too early, and a big orange patch on one side is normal (that's where it sat on the ground). Store it whole on the counter or in a cool pantry, not the fridge; it'll keep 1–2 months. To cut it safely, slice a thin piece off the bottom so it sits flat, then cut from beside the stem down through the point (never straight through the stem). If the rind fights back, microwave the whole squash for 2–3 minutes first to soften it.

Acorn squash is the easiest winter squash to cook because you don't have to peel it - the ridged skin turns tender in the oven and it's completely edible. Roast the halves cut side down at 400°F for the first 25 minutes so the flesh steams and caramelizes against the pan, then flip, fill, and finish. There's one classic preparation for sweet and one for savory: butter and brown sugar in the cavity or olive oil, salt, and chili flakes.