Sweet and slightly nutty, acorn squash (so called because it's shape looks kinda like an acorn) it is one of my favourite fall ingredients. Also known as pepper squash, the acorn squash is dark green, sometimes with an orange spot on the top or side, and has yellow-orange flesh. They can range in size, but I like the slightly smaller ones that fit in one hand and feel heavy for their size. Acorn squash are hard to peel raw, but the skin easily peels off after it's been roasted. You can cut the squash in half and roast with a little butter and salt and pepper, or cut into wedges or chunks. The flavour of acorn squash is not as mild as say a butternut squash, but it is delicious! Try these seasonal recipes featuring acorn squash: Maple-Glazed Squash and Sausages Couscous With Squash, Feta and Almonds Balsamic-Glazed Squash Turkey, Sage and Squash Pot Pie Maple and Rosemary Roasted Squash or these crispy panko-crusted wedges, a great vegetarian alternative to chicken fingers.   Photography by Leah Kuhne (top and middle); Joe Kim (bottom)