Acorn squash is a versatile side dish.

You may be surprised to know, that until last night, I had never eaten acorn squash. I decided to cut it in half, scoop out the seeds and roast it in the oven for an hour at 350 degree F. Unlike butternut quash and spaghetti quash, the acorn variety is not sweet at all. Once it finished roasting, I let it cool for about 15 minutes and scooped out the flesh. Added butter and Jane’s Krazy Mixed-Up Salt. It was good, but I prefer the butternut and spaghetti squash more. What I thought was odd, is the green part of the skin turns black when roasted, however the orange part remains orange.