How to Choose: An acorn squash should have a thick, hard skin and firm flesh. Look for one that is 6 to 8 inches in diameter, heavy for its size, and free of cracks and soft spots. (A lighter squash has less moisture and can taste drier.) Some orange dappling is a sign of ripeness; too much coloring can indicate the squash is overripe.

How to Store: Keep a whole acorn squash at 50° to 55° F in a dry storage area or attic. (A basement will usually be too damp and cause the squash to rot.) Leave the stem on until you are ready to cook. Removing it too early is another cause of rot. Cut squash should be covered with plastic wrap and refrigerated.

Shelf Life: Several months in cool, dry storage. Cut pieces will last up to 4 days in the refrigerator.

Best Uses: It’s hard to improve upon the sweet, creamy flavor you get from baking acorn squash. Halve it, scoop out the seeds and strings, and place the pieces cut-side down on an oiled baking sheet. Bake at 400º F until just tender, about 30 minutes. Turn over, add a pat of butter and 1 teaspoon brown sugar to each cavity, and bake for 10 minutes.