Mashed, roasted, stuffed or baked, squash is a versatile gourd and as a side dish or a meatless entree they taste delicious. So, do pick up a squash at the grocery and try one of these recipes.

BUTTERNUT SQUASH WITH

MAPLE GLAZE

• 2 cups chopped, peeled parsnips

• 1/3 cup butter, cubed

• 2 cups cubed peeled kabocha squash

• 1/2 cup Maple syrup

• 2 cups cubed peeled butternut squash

• Salt and pepper to taste

• 1 Tbsp. minced rosemary

• 1 clove garlic, minced

• 3/4 cup coarsely chopped almonds

Preheat oven to 375 degrees. In a large bowl, combine the parsnips and squashes.

In a small saucepan, melt butter over medium heat; whisk in maple syrup, rosemary, garlic and seasonings; Pour over vegetables and toss to coat. Transfer to a greased 11×7-inch baking dish.

Bake covered, for 40 minutes. Uncover; sprinkle with almonds. Bake until vegetables are tender, 15-20 minutes longer. Makes 6 servings.

BUTTERNUT SQUASH CUSTARD

• 1 medium butternut squash (2-3lbs.),

peeled, seeded and cubed

• 1/2 cup all-purpose flour

• 1/2 cup white sugar

• 2 cups whole white milk

• 3 large eggs

• 2 Tbsp. butter, melted

• 1/8 tsp. salt

• 1/8 tsp. ground cinnamon

• 1/8 tsp. ground nutmeg

Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer, until tender, 8-12 minutes. Drain. In a large bowl, mash squash with flour and sugar until blended; beat in the milk, eggs and butter. Pour into an ungreased 2-1/2 qt. baking dish. Sprinkle with the remaining ingredients. Bake at 350 degrees until center appears set, 55-65 minutes. Servings 8.

STUFFED ACORN SQUASH/

A MEATLESS ENTREE

• 2 cups cooked according to pkg.

directions stuffing mix

• 3 small acorn squash

• 1 large egg, beaten

• Salt and pepper to taste

• 2 Tbsp. boiling water

• 1 tsp. chicken bouillon granules

• 1 tsp. paprika

• 1/4 cup grated Parmesan cheese, optional

• Chopped fresh parsley, optional

Cut squashes in half; discard seeds. Place cut side down in a baking dish; Add 1/2 inch of hot water. Bake the squash, uncovered at 400 degrees until tender, about 30-45 minutes. When cool enough to handle, scoop out flesh, leaving a 1/4-inch shell. Drain water from pan; place squash cut side up in pan and set aside. In a large bowl, combine the scooped flesh, egg, and seasonings. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing; spoon into squash shells. If desired, top with the cheese. Sprinkle with paprika. Bake, uncovered, at 400 degrees until heated through, 25-30 minutes. If desired, top with the parsley. Makes 6 servings.

READER REQUEST RECIPE:

CANDIED CLEMENTINES

In a medium skillet, cook 1-1/2 cups each white sugar and water on low until sugar dissolves. Add 3 small clementines (thinly sliced) and cook for 1 hour. Transfer clementines to a baking sheet lined with a silicone mat or paper, and bake at 200 degrees, turning twice, until dried about 2-3 hours. Let cool, then coat edges in sugar if desired.

HINT OF THE WEEK: Keep browned ground beef on hand for easy meal prep. Crumble several pounds of beef onto a baking sheet and bake at 350 degrees until browned through, stirring often. Drain well and pack recipe size portions in freezer bags

Patti Howerton is a retired accountant and caterer and can be reached at phowerton@ gmail.com