Squash, Acorn - each
Also known as pepper squash, is sweet and nutty when cooked. More fibrous than a butternut, acorn squash are delicious roasted, which is also the easiest way to deal with the skin. Their uniform ridges makes peeling difficult, but if you cut the squash in half, scoop out the seeds, and roast face down on a baking tray at 400 for approximately 30 minutes, the flesh will easily scoop out of the skin with a spoon.
Nutritionally, acorn squash is a good source of vitamin A, vitamin B6, folate and magnesium. It’s a very good source of vitamin C, potassium, thiamin, and manganese.