Three Things: Butternut Squash

Butternut squash's sweet, nutty taste and versatility won itself a spot as my favorite veggie of the wintertime this year. They keep for months at a time and make lots of servings. Here's what I did with it:

1. Roasted it.

Sweet and nutty side dish

a. Peel, scoop out the insides and chop into bite-sized peices. Place on cookie sheet.

b. Spray with olive oil and sprinkle it with cinnamon.

c. Bake at 425 degrees for about 20 minutes or until soft.

2. Soup-ified it.

Thick, creamy soup I based off this recipe

a. Put roasted squash (see number 1), two percent milk and chicken broth into a blender.

b. Blend until creamy.

c. Microwave it in a bowl (or heat in a pot on the stove) until warm.

d. Top with toasted walnuts.

3. Put it in a main dish.

Makes for a hearty, veggilicious dinner.

a. Peel, scoop out the insides and chop the squash.

b. Follow a recipe, such as this Cooking Light Chicken-Butternut Tagine, a Moroccan dish with sweet, smoky flavor.