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Did you know? Squash is packed with vitamin A (good for eyes, skin and immune system), vitamin C (good for healing and fighting off illness) and contains lots of fiber for digestive health!

Ingredients

• 1 squash (butternut, acorn, pumpkin)
• 1 tsp. butter (optional)
• 1 tsp. brown sugar Handful of walnuts (optional)
• Sprinkle of dried cranberries or raisins (optional)

Directions

1. Poke several holes in the squash.
2. Microwave on high, 6-8 minutes OR bake on a baking sheet at 350° F. for 20-25 minutes just to soften the squash.
3. Carefully cut the squash in half - careful, it might be hot! Remove and save the seeds.
4. Place both halves on a baking sheet with flesh side up.
5. Spread a small amount of butter (optional) on each half. Sprinkle brown sugar over squash flesh. Add a small handful of chopped walnuts if desired. Sprinkle dried cranberries or raisins on each half, if desired.
6. Bake 15-20 minutes at 350° F. Poke the squash to see if it's tender. If tender, remove and let slightly cool. Scoop out the flesh and serve.

Don't want to let the squash seeds go to waste? HERE IS A QUICK AND EASY RECIPE TO PUT THEM TO USE! YOU CAN USE PUMPKIN SEEDS, TOO!

Ingredients

• 1 cup winter squash seeds
• 1 tbsp. olive oil
• 1/2 tsp. salt Instructions

1. Preheat the oven to 275 ° F. Line a baking sheet with aluminum foil.
2. After removing the seeds from the squash, rinse with water and remove any strings of squash. Pat dry, and place in a small bowl.
3. Stir the olive oil and salt with the seeds until evenly coated and spread out in an even layer on the prepared baking sheet.
4. Bake for 15 minutes, or until the seeds start to pop. Remove from oven and cool on the baking sheet before serving. Enjoy