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!<\/p>\n
Butternut Squash Panzanella Salad<\/span><\/span><\/p>\n For this recipe that yields 8, you will need:<\/span><\/p>\n 6 cups bite-sized cubed day-old French bread\u00a0<\/span><\/p>\n 3 tablespoons olive oil<\/span><\/p>\n 1\/2 teaspoon chili powder<\/span><\/p>\n 1\/4 teaspoon salt<\/span><\/p>\n SALAD:<\/span><\/p>\n 4 cups cubed peeled butternut squash (1-1\/2-inch cubes)<\/span><\/p>\n 1-1\/2 cups sliced fresh mushrooms<\/span><\/p>\n 1\/2 cup olive oil, divided<\/span><\/p>\n 1\/2 teaspoon <\/span>salt<\/span><\/a>, divided<\/span><\/p>\n 1\/2 teaspoon <\/span>pepper<\/span><\/a>, divided<\/span><\/p>\n 6 cups fresh arugula or fresh baby spinach<\/span><\/p>\n 6 tablespoons sherry vinegar<\/span><\/p>\n 3 shallots, thinly sliced<\/span><\/p>\n 1\/2 cup salted roasted almonds<\/span><\/p>\n 6 tablespoons crumbled goat cheese<\/span><\/p>\n Preheat oven to 400\u00b0. 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.<\/span><\/p>\n 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.<\/span><\/p>\n 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.<\/span><\/p>\n Maple-Glazed Acorn Squash<\/span><\/span><\/p>\n For this recipe that yields 2, you will need:\u00a0<\/span><\/p>\n 1 medium acorn squash, halved<\/span><\/p>\n 3\/4 cup water<\/span><\/p>\n 1\/4 cup maple syrup<\/span><\/p>\n 2 tablespoons brown sugar<\/span><\/p>\n 1\/2 teaspoon ground cinnamon<\/span><\/p>\n 1\/4 teaspoon ground ginger<\/span><\/p>\n 1\/4 teaspoon <\/span>salt<\/span><\/a><\/p>\n Preheat oven to 350\u00b0. 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.<\/span><\/p>\n 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.<\/span><\/p>\n Roasted Butternut Linguine<\/span><\/span><\/p>\n For this recipe that yields 4, you will need:<\/span><\/p>\n 4 cups cubed peeled butternut squash<\/span><\/p>\n 1 medium red onion, chopped<\/span><\/p>\n 3 tablespoons olive oil<\/span><\/p>\n 1\/4 teaspoon crushed red pepper flakes<\/span><\/p>\n 1\/2 pound uncooked linguine<\/span><\/p>\n 2 cups julienned Swiss chard<\/span><\/p>\n 1 tablespoon minced fresh sage<\/span><\/p>\n 1\/2 teaspoon salt<\/span><\/p>\n 1\/4 teaspoon <\/span>pepper<\/span><\/a><\/p>\n