Winter squash looks intimidating, I get it. The various colors, weird shapes, and thick skin look like you need a permit to cut open. But hear me out: this is the easiest “cook once, eat twice” vegetable that exists.

Whether you find yourself surrounded by acorn, butternut, and spaghetti squash like me, or you just picked up a random squash from the farmer’s market… I’ve got you covered for quick easy recipes.

1. Set it and forget it tonight

Cut up squash into cubes. Toss the squash into the slow cooker with broth, quinoa, onion, garlic and a little cinnamon, set it to low, and walk away. The new Home & Away Slow Cooker has a built-in spoon rest and lid holder, so there’s no sticky spoon on the counter and no lid balanced on a cereal box.

For a protein boost, add some boneless chicken breasts or thighs and shred just before serving. Add a squeeze of lemon juice at the end to brighten the flavor.

2. Repurpose tomorrow

Blend it, and add a splash of milk for a creamy soup with sliced French bread. Or turn it into a burrito situation with all the toppings.

3. Get creative

It’s no secret how much I love sheet pan meals, and squash is the perfect veggie to add to your rotation! Toss squash cubes or slices with Brussels sprouts, carrots, and bell pepper with oil and your favorite seasoning blend (Rosemary Herb is my go-to every time). Add to your half-sheet pan with whatever protein you have on hand and roast at 425F for 20 minutes. Dinner is done before you’ve finished your playlist!

4. Think outside the box

Ready to try something new? Slice butternut squash, drizzle with hot honey, season with Rosemary Herb Rub, and roast for 8-10 minutes. Make pizza dough in about 5 minutes, spread pesto sauce, add with roasted butternut squash, top with shredded fontina cheese and bake until cheese is melted and golden. Top with fresh basil and enjoy with a glass of Chardonnay.

What’s your favorite way to enjoy winter squash? Let’s inspire each other with some new recipes!