A tasty, nutritious fall treat is provided by winter squash, which comes in a variety of sizes, shapes, colors, and flavors. "There are hundreds of varieties available," said Jennifer Fishburn, a University of Illinois Extension horticulture educator. "A few of the more popular winter squash include butternut, acorn, spaghetti, Hubbard, delicate, and buttercup."

Winter squash must be cooked before it is eaten. Most can be baked, boiled, or steamed. The tough outer skin and hard seeds are not edible. The hard, tough rind is a challenge for most cooks to cut. Butternut squash, one of the most popular, is long, pear-shaped, and tan in color. Its rind is thin and easy to cut through or peel off with a vegetable peeler. Acorn squash is a small-sized squash that resembles an acorn shape. It is available in a variety of skin colors, including dark green, gold, and white. The cooked flesh of spaghetti squash resembles spaghetti strands. The strands can serve as a low-calorie, low-starch pasta substitute.

Unlike summer squash, which is harvested in the immature stage, winter squash is harvested when the fruit is mature. Mature fruits have a rind that is hard and cannot be punctured with a fingernail. The rind should also have a dull, dry appearance that is free of cracks and soft spots. Be careful not to injure the rind. Fruits should be cut from the vine, leaving a two-to-three-inch stem. Avoid handling fruit by the stem as the weight of the fruit can cause the stem to break.

These fruits are generally harvested in September or October and must be harvested before a heavy frost. A light frost will kill the vines but not harm the fruit. Most winter squash, with the exception of acorn and delicate, will benefit from a curing process. Cure by placing squash at a temperature of 70 to 80 degrees F for 10 days.

Winter squash has a long shelf life if stored properly. Optimum storage conditions for most winter squash include 50 to 55 degrees F temperature, 50 to 75 percent relative humidity, in a cool, dark location with good air circulation. If possible, store in a single layer and keep fruit from touching one another. All winter squash should be stored with stems attached except for Hubbard squash.

Length of storage life varies according to variety and type. Properly cured and stored squash should remain in good condition for several months. Acorn squash can be stored up to two months, butternut up to three months, and Hubbard up to six months.

Winter squash is often eaten as a side dish flavored with salt and butter, cinnamon, ground cloves, nutmeg, or basil. It is often sweetened with brown sugar, maple syrup, or honey. Winter squash can also be added to soups, stews, casseroles, pies, muffins, and cakes.

If your garden didn't include winter squash, try the local farmers' markets where most growers will offer several varieties. Contact the Extension office if you would like to have recipes for preparing squash different ways.