Our Acorn Squash vine began to die back, so I went ahead and harvested the fruits. These tough-skinned squash are actually a winter squash, meaning that if kept in relatively cool, dry conditions they should last well into the fall and even winter -- much like a potato.

While there are certainly lots of ways to prepare winter squash, here's one of our favorite recipes:

Parmesan-roasted Acorn Squash

1 2 lb. acorn squash -- halved, seeded, and sliced 3/4" thick

2 Tbs. olive oil

8 sprigs fresh thyme

1/2 tsp. Kosher salt

1/4 tsp. black pepper

1/4 c. grated Parmesan

Heat oven to 400 degrees. On a rimmed baking sheet, toss the squash with the oil, thyme, salt, and pepper. Sprinkle with Parmesan.

Roast the squash until golden brown and tender, 25-30 minutes.