While there are many fruits and vegetables available during the fall season, winter squash varieties are delicious and can be used in a variety of different recipes. Not only is squash fat-, sodium- and cholesterol-free, it is high in fiber and is a great source of vitamins A and C. Not up-to-date with your squash knowledge? Don’t worry: Here are some of the most popular types of squash available at your local grocery store:

• Acorn squash: Shaped like an acorn, this type of winter squash comes in colors such as yellow and orange, but is most commonly a dark green color. Choose acorn squash that are heavy for their size and contain no cracks or soft spots. Store for up to three months in a cool, dry place such as a kitchen pantry.

Uses: puree into a soup or pasta sauce, roasted with other vegetables such as carrots, potatoes and onions, or stuffed with meatloaf or stuffing. 

Easy dessert recipe: Dice half of a peach and half of an apple. Combine with honey, nutmeg and 1/4 teaspoon of butter. Stir ingredients in a frying pan over low heat until the fruit is tender. Fill the hollowed out cooked acorn squash with the apple mixture and enjoy.

• Butternut squash: This sweet winter squash can be used in place of any recipe that calls for pumpkin puree. Like acorn squash, choose a butternut squash that is heavy for its size and is free from cracks and soft spots. Store in a cool, dry place for up to one month and refrigerate the leftover portion once cut.

Uses: pureed into a soup, added to stew, cubed and roasted, added to curry, or stuffed with an apple mixture

Easy side dish:

Butternut squash apple cranberry bake

Ingredients:

1 large, butternut squash, peeled and cut into cubes

2 large, tart cooking apples, cut into 1/2-inch thick slices

1/2 cup fresh or frozen cranberries

1/2 cup brown sugar

1/4 cup butter

1 tablespoon flour

1 teaspoon salt

1/2 teaspoon ground nutmeg

Directions:

1. Preheat oven to 350 F.

2. In an ungreased 7×11-inch baking dish, put in the squash cubes first, followed by the apples and cranberries. Mix together the flour, salt, brown sugar and nutmeg; sprinkle on top. Dot with butter and bake for 50 to 60 minutes.

• Spaghetti squash: This watermelon-shaped squash is all about unique texture. Once cooked, the flesh falls away in thin strands (similar to angel hair pasta noodles). Choose a spaghetti squash that is heavy for its size and is free from blemishes and mold spots. Store in a cool, dry place for up to three months.

Uses: used in place of pasta and served with sauce, served hot and sprinkled with grated cheese, or used as a boat and stuffed with grilled chicken and tomato sauce and topped with mozzarella cheese and fresh basil

Easy main dish: Bake the squash at 350 F for approximately 30 minutes or until tender and set aside to cool. Sautee chopped onions, garlic, and tomatoes. Place on top of the spaghetti squash strands and top with drizzled olive oil, sliced olives and feta cheese crumbles.