Look for squash that feel heavy for their size, and have dry surfaces without any soft spots or bruises.

Even though their outside shells are hard, squash can bruise easily.

Store squash in a cool, dry place. Under these conditions, squash can be stored for 2-4 months.

Once cut open, they should be wrapped in plastic and stored in the fridge.

Beware! Its skin has deep ridges that make peeling complicated. So cook it with the skin on and then scoop out the peppery orange-yellow flesh.

or

Use the "hard way": Insert a chef's knife and tap it with a kitchen mallet. Once the initial cut is made, reposition the mallet to the base of the knife blade and continue to tap until the squash falls into two separate pièces.

Bake
Take a small acorn squash (about 1 pound), halved, seeded, and sliced into 2,5 cm / 1-inch-thick  crescents. Brush both sides with olive oil. Season with sea salt and freshly ground pepper. Lay in a single layer on a baking sheet; roast 15 minutes in a preheat oven at 200 °C / 400 °F. During this time, toast 2 Tbsp. sesame seeds in a small skillet over medium-high, shaking pan frequently, until golden, 1 to 2 minutes. Add 1 Tsp. cumin seeds and continue to toast 30 seconds. Coat squash slices with this fragrant mixture. Roast until squash is just fork tender and golden brown, about 15 minutes. Serve hot. 

Glaze
Take a small acorn squash (about 1 pound), halved, seeded, and sliced into 2,5 cm / 1-inch-thick crescents. Brush both sides with olive oil. Season with sea salt and freshly ground pepper. Sprinkle squash evenly with brown sugar. Roast for 15 minutes. Turn over. Season and sprinkle with brown sugar. Continue roasting for 15 minutes or until squash is just fork tender.
 

With its peppery, nutty flavor, acorn squash’s creamy golden yellow flesh is perfect with apples and roast pork.

Bake; serve with mussels steamed in white vermouth and an orange sauce.