Butternut squash is the queen bee of winter squash. Why does everyone love it so? Color and taste, to be sure, but its rind is also easier to cut through and peel than many squashes. In short, it's the gateway squash: the squash for people who aren't so sure they like squash. This stir-fry takes full advantage of butternut squash's sweetness and leaves its luscious texture intact, ready to savor.

That said, if you have a different type of winter squash on hand—acorn, delicata, Hubbard—feel free to use that instead. Getting chunks of peeled winter squash is the key, and other types of squash are definitely more work to peel.