Duh, Grace. They resemble acorns. Get your head out of the fridge, woman!
But really, it's kind of a stretch, isn't it? Except for the whole pointy-end thing.
Oh well. I've been seeing glazed acorn squash all over the place, so I decided to bake up my own. It was a good decision.
I sliced 'em up, coated them in some cinnamon-infused maple syrup (guzzle-worthy on its own, obviously), and roasted them at 400 degrees for about an hour, flipping them halfway through. The result was a sweet, smooth, succulent, and satisfying dish, made even better with a little bottle of cinnamon syrup on the side. For drizzling, of course. Not guzzling.