A crisp chill is in the air. The leaves are turning color. And new varieties of squash are showing up in produce aisles everywhere. Butternut, acorn, pumpkin, and spaghetti squash are just a few types of winter squash that you start to see in the fall. And they’re loaded with fiber, vitamins, minerals, and a host of nutrients to support your health. Tasty and hearty when steamed, baked, or boiled, many have a slightly sweet taste, similar to sweet potatoes. Cooked, they can be eaten alone as a side dish or added to stews, casseroles, and soups.