I adore all the wonderful squash varieties available now—and all the amazing things you can make from them. If you’re a fan, too, pick up a copy of A Harvest of Pumpkins and Squash by Lou Seibert Pappas. One of my favorite recipes:

Roasted Butternut Squash Polenta With Fried Sage

Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss together 1 pound butternut squash (peeled, seeded, and cut into 1/2-inch cubes) with 2 tablespoons olive oil in a bowl. Spread on baking sheet, and bake 15 minutes. Stir, turning squash over, and bake 15–20 minutes or until tender.

Meanwhile, soak 1 cup polenta in 1 1/2 cups cold water in a bowl for 10 minutes. Bring 2 cups chicken broth to a boil over high heat. Stir in polenta and remaining water, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 tablespoon olive oil. Return to a boil, then reduce heat to low and simmer, stirring occasionally, about 15 minutes or until thickened. Stir squash into the polenta, and cook until heated through. Spoon into a hot bowl to serve.

To fry sage: Melt 2 tablespoons butter in a small saucepan over medium heat, and cook until it sizzles and browns lightly. Add 12 fresh sage leaves, and sauté until crisp. Scatter over the polenta. Sprinkle with 1/3 cup freshly grated Parmesan cheese; serve.

Frances A. Largeman-Roth, RD, is Health’s Senior Food and Nutrition Editor.

(PHOTO: YUNHEE KIM)