Acorn squash (Cucurbita pepo) is a small winter squash with deeply ridged skin, golden-orange flesh, and a mildly sweet, nutty flavor. Most varieties have dark green skin, although golden, white, and multicolored varieties are also grown. The flesh provides fiber, potassium, carotenoids, and a diverse mixture of protective plant compounds. The types and amounts of these compounds can differ from one variety of acorn squash to another, just as the color, sweetness, and texture can differ. Acorn squash becomes tender and naturally sweeter when roasted and can be baked in halves, cut into wedges or cubes, stuffed, mashed, puréed into soups, or added to grain bowls, curries, and other fall and winter meals.