All those wonderful winter squashes in colorful golds, oranges, deep greens and multicolored stripes are more than just pretty veggies. Traditionally a winter root cellar staple when other fresh vegetables were scarce, winter squash today are popular for their wonderful flavor and versatility.

Winter squash can be baked, roasted, stuffed with savory mixtures, steamed, puréed and made into soup, stuffed into ravioli, or added to stews and casseroles. Seasonings such as cardamom, nutmeg, cinnamon, thyme, ginger and allspice complement the natural sweetness of most winter squashes.

Winter squash is a great source of vitamins A and C, beta-carotene — especially the varieties with the deepest flesh color — and fiber. It also provides riboflavin and iron. Squash is also saturated-fat-free, cholesterol-free and low in sodium.

Look for squash without bruises, cracks, dents or moldy spots. They should be heavy for their size and the rind should not be shiny or tender.

• Acorn squash is oval-shaped and ribbed with a dark-green shell. The flesh is bright orange. It also comes in white and gold varieties. Acorn squash is best halved and baked with a little cinnamon and brown sugar.
• Butternut squash is large and shaped like a cylinder that’s wider at the bottom. The rind is tan-colored and the sweet flesh is orange. Butternut squash makes a wonderful ravioli filling or addition to risotto. It’s also makes a tasty soup.
• Spaghetti squash is watermelon-shaped and has smooth, creamy skin and yellow-gold flesh. When cooked, spaghetti squash separates into spaghetti-like strands. It’s delicious removed from the shell and served with pasta sauce or topped with butter and seasonings.

Find the squash recipes that sound interesting to you, and try it out. You’ll be pleasantly surprised at how many ways you can prepare this traditional vegetable.