I really enjoy the changing seasons because they seem to always help me break out of a rut, both in what I do and what I eat. Each season brings its own specialties from the garden. For the fall, there’s all of these great winter squash. Of course, they’re available all year long, but I think they just taste better this time of year. Now before I get into this very simple recipe that makes the most of these, I want you to know that not only are these delicious, they’re also very good for you. They’re loaded with iron, riboflavin and vitamins A and C. In fact, winter squash like butternut and acorn have more of these than their summer cousins like yellow crookneck and zucchini squash. This recipe for baked winter squash will work with any of your favorites. Just start by splitting them down the middle and straightening out the seeds. Then, you just score each half of the knife and lay them cut side up in a baking dish with about a quarter of an inch of water in the bottom. Now, you can season this to suit your own taste, but what I’ve done is put together a mixture of about six tablespoons of butter or margarine, half a cup of honey and a half cup of brown sugar and a teaspoon of salt and then ginger, nutmeg and cinnamon. Once it’s well blended, just drizzle it over the top of the squash. Now, just cover this with foil and bake them in an oven at about 350 for 45 minutes and as soon as you open that oven door, you’ll know you’re in for a treat. From the garden, I’m Allen Smith.