The colors and flavors on summer produce feel long gone, but that doesn’t mean we are sentenced to a season of dull food. Winter harvest vegetables are warming, nourishing and oh-so-satisfying. There are many, lesser-known vegetable options available so your weekly menu can stay creative.  Here are some squash varieties to spice up your repertoire and can second as table decor until eaten.

Hubbard Squash: This large, blue-gray squash has a pumpkin like flavor is taste wonderful roasted with hearty herbs like rosemary.

Kabocha: Dark-green and bumpy, this squash is more than a table decoration. Its hard skin can be a bit tough, but once cut through and cooked this squash is sweet and nutty. It's great roasted and stewed.

Red Kuri Pumpkins: This deep orange pumpkin is shaped similarly to an acorn squash which makes it great for stuffing. The sweet, nutty flavor concentrates when roasted and the flesh holds up well in a soup or stew.

Sweet Dumpling Squash: This small, whimsical, yellow and green speckled squash has a starchy, less sweet flavor. Its size makes it perfect for stuffing.

Turban squash: Though often used as decoration, this mild flavored green (also yellow and orange) squash has a bumpy flesh and turban-like shape. It pairs well with many flavor profiles.

Queensland Blue: Large and blue-grey in color this heirloom squash is indigenous to Australia. Its golden flesh roasts to sweet perfection.