With the change of season, comes a change in what we eat and what is available for purchase. Butternut squash, spaghetti squash, acorn squash, buttercup squash and sugar pumpkin join the fall scene; with spaghetti, acorn and butternut as the most popular and familiar. These fall squash are packed with nutrients, such as beta-carotene, which is great for the skin, Vitamin C, which helps boost your immune system and antioxidants, which prevent or delay some types of cell damage. They are also low in calories and fat. Not only are these squash beneficial for your health, they are also tasty and can be a great addition to any meal. You may be wondering how to cook these squash and how to incorporate them in your menus. You’ll find the answers in this month’s newsletter, where I will discuss the different varieties of squash and share some of my favorite ways to prepare them.