Totally a wild guess, but I think the acorn nut shape of this squash has something to do with the name.
It comes in all the fall colors (green, burnt orange, yellow) but the most common variety is dark green. It weighs anywhere from 3/4’s of a pound to well over 1 pound.
Simple Baked Acorn Squash
2 acorn squashes, about 3/4 pound each
4 teaspoons brown sugar or maple syrup
4 teaspoons butter
Salt and freshly ground white pepper
1. Heat the oven to 350°F. Cut each squash in half, horizontally. Scoop out seeds. Trim the ends so that they will stand upright, cut-side up for serving (although you bake them cut-side down.)
2. Place the squash halves, cut side down, on a lined baking sheet. Pour 1/4 cup water into the pan. Bake until tender, about 40 to 45 minutes.
3. Remove from oven, and using tongs, turn cut side up. In each squash half, place 1 teaspoon brown sugar or syrup, 1 teaspoon butter, dash of cinnamon, pinch of nutmeg, and season with salt and pepper. Serve.
Note: A dash is less than 1/8 a teaspoon, and a pinch is even a little less than a dash. (Honestly, do you think our grandmothers worried about defining a pinch and a dash?)