Butternut squash is one of the most popular of the winter squash varieties. Sure, it can be tricky to peel (try these tips, or go for pre-prepped options), but the yield is high and the uses are many.

Butternut squash is a respectable source of fiber, and the bright orange color means this bad boy is rich in antioxidants like beta-carotene. One serving provides more than 350% of the Recommended Daily Allowance (RDA) of vitamin A, essential for good eyesight and healthy skin. The sweet winter squash is also rich in energizing B-complex vitamins.

Roast it: Keep it whole, cut into sections or wedges or cube it. Any way you slice it, roasted squash is a simple everyday side dish.

Recipe: Roasted Lemon-Maple Squash (above, from Food Network Magazine)

Add to a soup or stew: Butternut squash can easily be pureed to add texture and flavor to a soup or stew. Cut it into chunks and cook until tender for sweetness and soul-satisfying heartiness.

Add to salad: A salad is the perfect vehicle for leftover squash, giving greens a seasonal, nourishing twist.

Pair with grains: Butternut squash is a nice addition to simple grains like rice, farro and quinoa. The options are endless, from creamy risottos to grain-based salads.

Add spices: The sweet flavor of butternut squash is a perfect partner for spices like cumin and turmeric.

Katie Cavuto Boyle, MS, RD, is a registered dietitian, personal chef and owner of HealthyBites, LLC. See Katie's full bio »