We harvested all these squash from three plants.It's been around since 1913. The fruits produce a deep green squash, usually with an orange marking on one side. The flesh is orange and sweet.
Acorn Squash is my favorite squash. It's a nice single/double serving of delicious sweet and tender squash meat. My favorite way to prepare Acorn Squash is to slice it in half, scoop out the seeds and fill the cavities with a dab of butter, brown sugar and a dash of salt. It's also tasty with a sprinkling of cinnamon or real maple syrup. Roast in the oven cut side up, on 375 for 45minutes to an hour, basting with the sweetness from the center half way through cooking.