squash - it's their big season at their best prices - and they're so versatile that they fit everything from soup to dessert. Yeah really! Watch: Take this oval-shaped yellow spaghetti squash, which lots of folks who are watching their carbs like to use in place of spaghetti. Just boil it, cut it in half, shred it with a fork, and it looks just like our favorite pasta! This is butternut squash - sort of shaped like a bell, with a beige outer skin and an orange-colored flesh that has a sweet, nutty flavor. It's a classic holiday side dish when it's baked, but it can also be the start of a rich-tasting squash soup, or it can be used in our baking...like for this festive pumpkin roll! Over here we have acorn squash. It's shaped like an acorn, it's got a dark green outer skin and sweet-flavored flesh, and if you'd like to add some true autumn to your table this year, this is the one! Here's how: Carefully cut it in half, seed it, cut it up into chunks - we don't even have to remove the skin. You toss the chunks with a bit of vegetable oil, salt, and pepper and roast them on a baking sheet for about an hour until they're tender. Is that easy enough? Perfect just like that - but drizzle them with some maple syrup, and wow! We're talking autumn at its best! The recipe for "Roasted Acorn Squash" is online now, along with a few other squash recipes for some super ways to enjoy this best food buy! Take advantage of them all season long, because every way we do is an "OOH IT'S SO GOOD!! "