Acorn squash, also known as pepper squash, is recognizable by its prominent vertical ridges and soft yellow-orange flesh. Acorn squash has a light and buttery flavor that is well-complemented by sweet and salty seasonings. While acorn squash is most commonly baked, you can boil it as well. Boiled acorn squash adopts the taste of the seasonings throughout the flesh and remains moist.
Pour the water into the large pot and place it over high heat. Once the water has come to a boil, add the sugar, cooking wine and salt.
Stir the seasonings into the water and add the acorn squash. Cover the pot and allow the acorn squash to boil for 8 minutes.
Uncover the pot and stir the squash softly. Replace the lid and allow the squash to continue boiling for an additional 8 minutes.
Drain off the water from the acorn squash and remove it from the pot. Test the squash for doneness by inserting a fork through the skin -- the fork should penetrate the flesh easily. Allow the boiled acorn squash to cool for 5 minutes before serving.
Refrigerate leftover boiled acorn squash immediately and consume it within two days.