Cut winter squash, such as the butternut in this recipe, with a sharp knife, then remove the seeds with a spoon. Peel away the tough skin with a vegetable peeler or paring knife.
Butternut squash, rich in color, is an excellent source of vitamin A.
A tossed green salad dressed with a splash of balsamic vinaigrette and crusty French rolls complete this slow-cooked meal. Low-fat frozen yogurt adds a cool, tangy ending.