As the season’s change, it’s goodbye to summer and the likes of yellow squash and zucchini, and hello to fall and tasty winter squashes like butternut, acorn and spaghetti. These delicious treats are called winter squash because they require a longer growing season to reach maturity and are typically harvested in late summer to early fall. One of my favorites is the creamy, nutty butternut variety. While there’s plenty of time to try out all kinds of delicious, healthy recipes, here are two yummy ones you can whip up in no time at all:

Cutting squash
Separating the bulb end from the squash cylinder makes the veggie easier to handle. Three cuts will get you started.
Photo Credit: Megan Bame
Scooping squash seeds
In short order, you can scoop out the seeds and have your fry strips cut, peeled and ready to go.
Photo Credit: Megan Bame
Squash fries
Soft and delicious, these fries are packed with nutrition!
Photo Credit: Megan Bame
Baked squash
You can eat your baked squash right out of the skin, just like a baked potato.
Photo Credit: Megan Bame

Baked Butternut Squash

Without a doubt, the easiest squash preparation is to simply cut the vegetable in half, bake and serve. Here’s how:

  1. Wash the butternut squash, and cut it in half lengthwise.
  2. Scoop out the seeds and fibers from the bulbous end and discard.
  3. Enhance the sweetness of the squash with butter, brown sugar and cinnamon if you like. If you prefer a more savory dish, top the veggie with butter and herbs. (For something a bit different, use the cavity where the seeds were as a bowl to hold stuffing.)
  4. Bake at 350 degrees F for 45 minutes or until fork-tender.

Butternut Squash Fries

These fries are a wonderfully healthy, kid-friendly approach to a not-so-common vegetable.

  1. Start by making three cuts into the squash: Remove the stem and the base, then cut just above the bulb to separate the solid cylinder from the cavernous bulb. Set the bulb portion aside.
  2. Cut the squash cylinder in half so that it lays flat on the cutting board.
  3. Cut each half into ½-inch strips.
  4. Remove the seeds and fibers from the bulb and slice it into strips as well.
  5. Use a vegetable peeler to remove the skin off each strip. (The skin is quite tough, so it’s easier to work with these smaller pieces.)
  6. Line a baking sheet with aluminum foil and coat with cooking spray.
  7. Arrange squash strips on baking sheet and, again, coat with cooking spray.
  8. Sprinkle salt (or cinnamon) on each strip.
  9. Bake at 425 degrees F for 20 minutes. Flip strips and continue baking for another 20 minutes.

    The fries will be soft, rather than crispy, much like sweet potato fries.

For those of you wanting more of a culinary challenge, you might want to try butternut squash soup, macaroni and cheese with butternut squash or a mashed butternut squash – an alternative to mashed potatoes. I’m partial to quick and simple, but there’s no limit to your kitchen creativity with this versatile, super-healthy veggie!