In Season: Acorn squash is at its peak from October through December, though many supermarkets carry it year-round.

What to Look For: With its ridged, dark-green skin, sweet yellow-orange flesh, and handy size, acorn squash is one of the most popular winter squashes. Choose acorn squash that is heavy for its size, with a hard skin free of blemishes.

How to Store: The squash's sturdy exterior allows it to be stored at room temperature for up to one month, or longer if kept in a cool, dark place.

This elegant glazed acorn squash couldn't be easier. Simply slice the squash, sprinkle with salt, pepper, and brown sugar, then roast until tender.

Creamy golden acorn squash soup is brightened by kale and garnished with bacon. Make extra acorn squash puree and freeze it for a quick batch of soup anytime.

Acorn squash is baked or steamed, then pureed with butter, salt, and a sprinkle of nutmeg. Use this puree in soups, sauces, and anywhere you would use pumpkin.

An appealing alternative to pumpkin pie, these small pies are filled with acorn squash, a delicious yet underused vegetable. Cornmeal gives the crust texture and enhances the pies' slightly nutty flavor.

Sweet, maple-glazed acorn squash balances out the slightly bitter crunch of frisee and escarole in this elegant salad. A simple vinaigrette of hazelnut oil, lemon juice, and sherry vinegar is the finishing touch.

The smooth texture of acorn squash gives this pureed soup its character. Adding just a little bit of half-and-half and butter makes it extra-creamy.

Ricotta cheese and pureed acorn squash make a creamy, lightly sweet filling for this unique fall lasagna. Using no-boil noodles makes the preparation quicker by a half-hour.

Roasted acorn squash wedges are lightly glazed with warm cinnamon butter. You can make the squash up to one day ahead and simply reheat in the oven before serving.

This stuffed, baked acorn squash is flecked with crunchy pecans and sweet dried cherries. This makes a hearty side dish or a main dish for vegetarians.

Wedges of acorn squash are roasted with shallots, balsamic vinegar, and rosemary. This easy, impressive dish is bursting with flavor.

Sweet, mellow acorn squash gets zing from horseradish and Granny Smith apples. This soup is also delicious when made with roasted beets or carrots in place of the squash.

Acorn squash is halved and roasted with butter and brown sugar in this classic fall side dish. This is one vegetable that kids love!

A hot oven and chili powder turn up the heat on sweet wedges of acorn squash. Leave the skin intact; once roasted, it becomes soft and tasty.

Wedges of acorn squash are roasted with red onions and topped with Greek yogurt and mint leaves. This side goes well with roasted pork, lamb, or chicken.