Acorn squash is a variety of winter squash named for its acorn-like shape, also known as pepper squash or, from its 1913 commercial introduction by an Iowa seed company, Des Moines squash.
Native to the Americas, acorn squash was cultivated by Native American tribes long before European contact and is grown today mainly in the United States, Canada, and Mexico. It's most often baked, roasted, or stuffed in North American cooking, and can also be steamed, stir-fried, or added to curries and rice dishes in some Asian preparations.
The flesh is dense and creamy with a sweet, nutty flavor that turns soft and tender when cooked. It pairs well with warm spices like cinnamon, nutmeg, sage, thyme, and rosemary; dairy such as butter, cream, goat cheese, feta, or Parmesan; nuts like pecans and walnuts; dried fruit such as cranberries, raisins, or apricots; and other vegetables including onions, garlic, Brussels sprouts, and kale.
Acorn squash is especially popular in autumn and winter cooking, when its sweetness and dense texture pair naturally with the season's other produce.