One of the best parts of Fall is the easy and fun ways to cook up squash. Roasted, baked, fried- the possibilities are endless with this delicious vegetable. These squash recipes are a must-try this season. Better yet? They aren’t too complicated!

Butternut Squash Panzanella Salad

For this recipe that yields 8, you will need:

6 cups bite-sized cubed day-old French bread 

3 tablespoons olive oil

1/2 teaspoon chili powder

1/4 teaspoon salt

SALAD:

4 cups cubed peeled butternut squash (1-1/2-inch cubes)

1-1/2 cups sliced fresh mushrooms

1/2 cup olive oil, divided

1/2 teaspoon salt, divided

1/2 teaspoon pepper, divided

6 cups fresh arugula or fresh baby spinach

6 tablespoons sherry vinegar

3 shallots, thinly sliced

1/2 cup salted roasted almonds

6 tablespoons crumbled goat cheese

Preheat oven to 400°. Toss bread cubes with oil, chili powder and salt. Spread evenly in an ungreased 15x10x1-in. baking pan. Bake until golden brown, about 5 minutes. Transfer to a large bowl; cool.

In another large bowl, combine squash and mushrooms. Add 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 20-25 minutes, stirring occasionally.

Add arugula and squash mixture to toasted bread. In a small bowl, whisk together vinegar, shallots and remaining oil, salt, and pepper. Drizzle over salad; toss gently to combine. Top with almonds and goat cheese. Serve immediately.

Maple-Glazed Acorn Squash

For this recipe that yields 2, you will need: 

1 medium acorn squash, halved

3/4 cup water

1/4 cup maple syrup

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon salt

Preheat oven to 350°. Scoop out and discard seeds from squash. Place cut side down in a 13×9-in. baking dish; add water. Bake, uncovered, for 45 minutes.

If necessary, drain water from pan; turn squash cut side up. Combine syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, 10 minutes or until glaze is heated through.

Roasted Butternut Linguine

For this recipe that yields 4, you will need:

4 cups cubed peeled butternut squash

1 medium red onion, chopped

3 tablespoons olive oil

1/4 teaspoon crushed red pepper flakes

1/2 pound uncooked linguine

2 cups julienned Swiss chard

1 tablespoon minced fresh sage

1/2 teaspoon salt

1/4 teaspoon pepper

Pasta Herb seasoning 

Preheat oven to 350°. Place the squash and onion in a 15x10x1-in. baking pan coated with cooking spray. Combine the oil and pepper flakes; drizzle over vegetables and toss to coat.

Bake, uncovered, 45-50 minutes or until tender, stirring occasionally.

Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add squash mixture, Swiss chard, sage, salt, and pepper; toss to combine. Add pasta herb seasoning as a topper.