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"&lt;span style=\"line-height: 1.5em;\"&gt;Is your sweater on? Check. Have a scarf around your neck? Check. Are your feet bundled up in boots and warm woolen socks? Affirmative. Then allow us to state the obvious: It's cold outside. There are plenty of advantages to the cooler weather, though, and chief among them is this: &lt;strong&gt;it\u2019s squash season.&lt;/strong&gt; It would take all day to enumerate the delights afforded by butternut squash. It's shapely, it's sweet, and, yes, true to its name, it's buttery and nutty. &lt;strong&gt;Here are 24 recipes that will have you bowing down and thanking Mother Nature for all these brisk autumn days.&lt;/strong&gt;&lt;/span&gt;\r\n\r\n&lt;strong&gt;How to Buy&lt;/strong&gt;\r\nButternut squash is available year-round, but it's best from early fall through winter. Look for a squash that feels heavy for its size; one with a fat neck and small bulb will have the smallest seed cavity, yielding the most meat. Butternut squash should have a hard skin without bruises or mold. (A darker-colored spot indicating where the squash has been resting is fine).\r\n\r\n&lt;strong&gt;How to Store&lt;/strong&gt;\r\nDo not refrigerate whole butternut squash; it will keep for a month or more in a cool, dark place. Peeled butternut squash should be stored tightly covered and refrigerated for up to five days. Do you hate how your hands feel after cutting squash? You're not alone. &lt;a href=\"http://www.instagram.com/p/g6K3phDfpK/#\"&gt;We made a video&lt;/a&gt; to teach you how to cut it. &lt;p&gt;The squash makes for a melty, creamy sauce.&lt;/p&gt; &lt;p&gt;Hearty yet healthy, this soup is bursting with vegetables.&lt;/p&gt; &lt;p&gt;Serve big pieces for a main dish, or cut it into bite-size bits for a perfect starter.&lt;/p&gt; &lt;p&gt;Who says you have to cook your squash? We like this raw slaw.&lt;/p&gt; &lt;p&gt;Like a classic tomato soup\u2014with an earthy sweetness from the squash.&lt;/p&gt; &lt;p&gt;We're all about this pot pie's buttery crust.&lt;/p&gt; This light but richly flavored broth is good with any fatty, skin-on fish fillet, such as Arctic char or sea bass. &lt;p&gt;Simply leave out the shrimp for a vegetarian meal.&lt;/p&gt; &lt;p&gt;Farro, meet risotto.\u00A0&lt;/p&gt; &lt;p&gt;A little sweet, a little salty, with a tangy dressing to tie it all together.&lt;/p&gt; &lt;p&gt;Fresh mint livens up an otherwise earthy, cozy meal.&lt;/p&gt; &lt;p&gt;This classic pasta dish shouts \"fall.\"&lt;/p&gt; &lt;p&gt;Orange on orange! This brunch showstopper is surprisingly easy.&lt;/p&gt; &lt;p&gt;Everyone's favorite salad gets a makeover for chillier weather.&lt;/p&gt; &lt;p&gt;A Sunday supper that's worth the effort.&lt;/p&gt; &lt;p&gt;The chiles add a kick, while the hazelnuts bring the crunch.&lt;/p&gt; &lt;p&gt;White chocolate in a frosting? Oh yeah. It works.&lt;/p&gt; &lt;p&gt;Roast a squash and use it throughout the week\u2014this salad makes a perfectly packable lunch.&lt;/p&gt; &lt;p&gt;Psst\u2014there's squash in this here chili.&lt;/p&gt; &lt;p&gt;Squash stands in for traditional mashed potatoes here\u2014it's a welcome swap.&lt;/p&gt; Fresh herbs, such as parsley and cilantro, can be subbed for the microgreens. &lt;p&gt;Let your red sauce take a break. This lasagna is light and creamy.&lt;/p&gt; &lt;p&gt;This vegetarian ragout is good with\u2026just about everything.&lt;/p&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
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