Taste: Acorn squash has a sweet, nutty flavour that is muted by the watery flesh. It's milder in taste and has a slightly more fibrous in texture than butternut squash.
Preparation: Slice in half, scoop out the seeds, season, and bake for 45-60 minutes at 400*, or until tender.
Storage: When stored at room temperature, an acorn squash will last four to eight weeks.
