Instructions: Beef stew served in baked winter squash is a cooks dream, simple and savory and adaptable for a variety of occasions.

For diners, its a colorful visual treat, too, before the first mouthful is even tasted.

The ingredients are seasonal, their combinations can be varied through fall and winter months. Adjust types and quantities of vegetables to suit market availability or personal preferences.

Acorn squash, shaped like an acorn with a dark-green ribbed skin and orange flesh, works well for this recipe. In general, smaller squash make great individual soup bowls, while larger squash make perfect tureens.

Whether baked whole, steamed, pureed or stuffed, winter squash provide many options and flavors to work with. Squash of any kind are suitable for high-fiber, low- calorie and low-fat diets. They offer a nutritious variety of vitamins and minerals.

Choose a squash that is heavy for its size and has a hard, deep-colored rind and smooth skin. Stay away from those with blemishes and moldy spots. The hard skin protects and helps preserve the creamy flesh.

Dont discard the seeds. They can be roasted and salted to make a savory snack. Cooked squash can be stored in the freezer for up to one year.

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