Wash the acorn squash thoroughly
Cut the squash in half lengthwise
Scoop out the seeds and stringy pulp
Trim a small slice from the bottom if needed to steady it
Peel the squash if your recipe requires it
Cut into wedges, cubes, or leave halves intact
Brush or toss with oil, salt, and seasonings if desired
Roast, steam, microwave, or stuff according to your recipe
Cook until the flesh is tender when pierced with a fork
Let cool slightly before serving