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In the fall, stock your pantry with grains, oats, maple syrup, and hard squash. Butternut squash, acorn squash, calabasa, and spaghetti squash are plentiful and make easy dinners. Turnips, beets, and Brussels sprouts all make their annual appearance, waiting to be roasted with some olive oil and lemon.

Almost any squash can be prepared by cutting it in half and scooping out the seeds before placing cavity-side up on a baking pan. Drizzle with a glaze made of a cup of orange or apple juice, 1/4 cup of brown sugar or maple syrup, and a drizzle of soy sauce. Cut a small sliver off the bottom of the squash so it sits flat on the baking pan and bake in a 375°F oven for 40 minutes until tender.

For a faster option, you may first microwave the squash in a ceramic dish with an inch of water for 15 minutes until cooked three-quarters of the way through, then transfer to a baking dish, brush with glaze, and finish it off by browning it in the oven for roughly 10 minutes. Try making this glaze up in double batches; it will keep in your refrigerator for a month.

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