Squash season.

Once you get past pumpkin pie, many people are clueless when it comes to cooking winter squash. From butternut to acorn squash (and pumpkin, of course), here are some simple but smashing recipes from Nutrition Action in-house foodie Tamara Goldis. (Look for packages of fresh cubed butternut squash if you don't want to deal with the peel.)

Sweet Potato Pumpkin Soup

If you like your soup smooth, puree in a blender or food processor before serving. We used Health Valley Fat Free Chicken Broth, which has 380 mg of sodium per cup.

1       Tbs. olive oil
1       cup chopped onion
1       tsp. ground ginger
1/2     tsp. curry powder
1/4     tsp. ground cumin
1/4     tsp. ground nutmeg
2       garlic cloves, chopped
2       cups peeled, cubed sweet potato
2       cups lower-sodium, fat-free chicken broth
1 1/2   cups water
1       15-ounce can pumpkin
1       cup 1% milk
3       Tbs. reduced-fat sour cream

Heat the olive oil in a large pot over medium-high heat. Add the onion and saute for 3 minutes. Add the ginger, curry, cumin, nutmeg, and garlic and cook for 1 minute. Stir in the sweet potato, chicken broth, water, and pumpkin and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes or until the sweet potato is soft, stirring occasionally. Stir in the milk until heated through (don't boil). Ladle into bowls and top each with 1/2 Tbs. sour cream. Makes 6 servings.

PER SERVING (1 cup)

Calories: 110 Total Fat: 4 g Saturated Fat: 1 g Fiber: 4 g Sodium: 160 mg Cholesterol: 10 mg Carbohydrates 15 g Protein 5 g

Butternut Squash & Vegetable Strata

1      tsp. olive oil
1/2    cup diced onion
2      cups diced zucchini
3      cups peeled, diced butternut squash
1/2    cup diced red bell pepper
3      garlic cloves, chopped
10     slices whole-wheat bread, cubed
1/2    cup dried cranberries
1/2    cup shredded reduced-fat cheddar cheese
1/4    cup grated Parmesan cheese
2      whole eggs, beaten
2      egg whites, beaten
1      Tbs. Dijon mustard
1/2    tsp. ground mustard seed
1/4    tsp. pepper
1 1/2  cups fat-free milk

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, zucchini, squash, bell pepper, and garlic and cook for 5 minutes. Place the bread cubes in a 13"x 9" baking dish coated with cooking spray. Spoon the vegetable mixture over the bread cubes. Top the vegetables with the cranberries, cheddar, and Parmesan. Combine the eggs, egg whites, mustards, pepper, and milk in a bowl and pour evenly over the bread and vegetables. Cover and chill for 1 hour. Preheat the oven to 350 [degrees]. Bake, uncovered, for 40 minutes or until bubbling and browned on top. Makes 8 servings.

PER SERVING

Calories: 220 Total Fat: 4 g Saturated Fat: 1 g Fiber: 5 g Sodium: 370 mg Cholesterol: 60 mg Carbohydrates: 32 g Protein: 13 g

Glazed Acorn Squash

3       medium acorn squash

2 1/2   Tbs. orange marmalade

1       Tbs. water
1       Tbs. packed brown sugar
2       Tbs. lime juice
1 1/2   Tbs. lite soy sauce
1/4     tsp. red pepper flakes

Preheat the oven to 375[degrees]. Cut the squash into 1-inch rings, removing the seeds. Arrange on a baking sheet coated with cooking spray. Bake for 20 minutes. Combine the remaining ingredients in a small bowl. Brush the mixture over the squash rings and bake for an additional 10 minutes or until tender. Spoon the remaining marmalade mixture over the squash before serving. Makes 6 servings.

PER SERVING (2-3 slices)

Calories 120 Total Fat: 0 g Saturated Fat: 0 g Fiber: 3 g Sodium: 150 mg Cholesterol: 0 mg Carbohydrates: 31 g Protein: 2 g

Roasted Winter Medley

If you don't like fennel, just double the onion. You can also substitute potatoes for the parsnips and carrots for the squash.

2       parsnips, peeled and cut into 1-inch pieces
3       cups peeled, cubed butternut squash
1       fennel bulb, trimmed, cut into 1-inch pieces
1       onion, cut into wedges
3       Tbs. olive oil
1 1/2   tsp. ground cumin
1       tsp. ground cinnamon
1 1/4   tsp. chill powder
1/2     tsp. turmeric

Preheat the oven to 450 [degrees]. Combine the parsnips, squash, fennel, and onion in a large bowl. Combine the remaining ingredients in a small bowl. Sprinkle over the squash mixture and toss until coated. Spread on a baking sheet. Roast for 20 to 25 minutes or until the vegetables are tender. Makes 6 servings.

PER SERVING (1 cup)

Calories: 170 Total Fat: 7 g Saturated Fat 1 g Fiber: 6 g Sodium: 30 mg Cholesterol: 0 mg Carbohydrates: 26 g Protein: 2 g