This is Butternut Squash. Deep orange color and very sweet! No brown sugar necessary!

Steve Woods/TSM

Below are Spaghetti squash and Acorn squash. If you've never tried Spaghetti squash, you're missing out. With a fork it scrapes out of it's shell in spaghetti-like strings and is mild and delicious. I usually just use butter, salt & pepper to enjoy, but if you're looking to cut carbs, many people cover it in marina sauce and eat it like spaghetti. Acorn squash is a fall classic. Yellow on the inside, not as sweet as Butternut, but sweeter than Spaghetti squash. A perfect side dish for any meal!

Steve Woods/TSM

Cooking squash is easy. Cut in 1/2, scrap out seeds. Place face down in a pan with 1/4 cup water and bake at 350 for about an hour or until it pokes easily with a fork.