In my book, Recipes For Joy In Life, I mention that about the only thing
you can do with acorn squash is to bake it. That's not true; you can cook it
on the stove top. You have to peel it first. To do that, cut it in half, scrap out
the seeds and then slice it along the ridges. This makes peeling it much easier.
You can also make a soup from the squash. Here's a recipe that you may like.

acorn squash soup xxxxxx serves 6
4 cups water 1 stalk celery, chopped
1 vegetable bouillion cube 1 large onion, chopped
1 bay leaf 1 tbsp butter
1/2 tsp crushed coriander seed 3 tbsp olive oil
2 cloves garlic, minced 1 tbsp maple syrup
1 acorn squash, peeled and cubed fresh ground pepper
4 turnips, trimmed, peeled and cubed salt, to taste
Bring water to a boil in a soup pot with the bouillion, bay leaf and
coriander seed. Lower
heat and simmer. In a large skillet over
medium heat brown the garlic, squash,
turnips, celery and onion
in butter and oil for ten minutes. Add vegetables to the liquid
the maple syrup and simmer for twenty minutes. Cool. In a blender
or with a small hand mixer puree the soup. Before serving, warm,
season with pepper and salt. Serve.