Yeah, squash seems like a December kind of thing. If you’re lucky enough to own a grill, try slicing up your squash -- delicata, butternut, anything except spaghetti squash, because it’s gross -- tossing it with some oil, Dijon mustard, red wine vinegar, salt, pepper, and freshly chopped rosemary, then getting those nice, black grill marks on each side. Or do the exact same thing in an oven. Either way, squashes are nice because they’re relatively filling, but don’t have the same starch content as potatoes, another winter staple. Plus that deep yellow-orange color is a sign that they’re good for you.