By Nigel Slater
Shaped like an acorn but larger, this winter squash can weigh up to 1kg/2lb 3¼oz. The flesh is firm, nutty and golden, and can be steamed, boiled or baked. The smooth, hard, orange or dark green rind has deep ridges that can make peeling difficult, so the squash is often best halved, stuffed and baked with plenty of herbs and spices. A small acorn squash will feed one person; larger ones can be halved to serve two.
Article by Clarissa Hyman
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