Every Squash Has a Superpower That Can Transform Your Plate
From butternut to kabocha, see how each squash variety brings something different to the table-and why mixing them up can give your meals and your health a boost all season.
Acorn Squash 1 article
Deep ridges and an acorn-like shape give acorn squash its name, while orange-yellow flesh surrounds a central seed cavity. It is often halved and baked, stuffed, cut into roasted wedges, or mashed after cooking, with the seeds also suitable for roasting. The hard rind supports storage before cutting, while the cooked flesh becomes tender and mildly sweet. Its compact ribbed shape separates it from elongated butternut or delicata squash.