Our local fruit stands are brimming with all of the fruits and vegetables of fall: corn, apples, and squash of every variety including the one we know best - pumpkin!

If you are like me, some of the vegetables displayed are very familiar while others look like something from another planet. This fall I have vowed to learn how to use the cornucopia of vegetables that are offered only during these delicious autumn months. Below I have listed some familiar, as well as some not-so-familiar vegetables,along with basic shopping and cooking guidelines. Hopefully, this will take the fear out of purchasing and preparing something a little different for our harvest table.

Butternut Squash: This squash should feel heavy and not hollow when you pick it up. Peel the skin, which can be bitter, and slice the squash right down the middle, top to bottom. Scoop out the seeds and bake them as you would pumpkin seeds, with a little flavored salt. Cook the squash in a low oven until it is tender. Mash it with a little butter and add some brown-sugar if you would like. Yummy!

Acorn Squash: Again, squash should feel heavy and not hollow when lifted. If you shake it and hear the seeds rattling around, the squash is too dry. There may be some orange patches on the otherwise green skin, which is just fine. Cut it in half from nipple to nipple, dot with a little butter and spices such as cinnamon, garlic, flavored pepper, etc. I turn the squash upside down, flesh facing the pie plate, and add a little water, cover and steam. Squash is done when you can easily push a fork through the skin - about 30-40 minutes at 350 degrees.

Spaghetti Squash: This is a favorite because of the "strings" in this squash. The squash should be firm when pressed and not mushy. You may cook this as you would acorn squash. When done, take a fork and run it down the inside of the squash. Little spaghetti-like strings will curl onto your plate. I often use this in place of my whole wheat pasta. You may also peel it, dice and roast with vegetables.

Kabocha Squash: This looks a little like a pumpkin with the stem on top. Kabocha has a nutty, roasted, brown-butter flavor to it which makes for a delicious side dish. The squash should feel heavy when lifted. Cut it open, and slice the squash into cubs. Spread a little virgin olive oil on top with some seasoning, and roast in oven until done.

Celery Root: This is one of those "looks like something from another planet" vegetables. With its bulbous bottom and long, leafy crown, celery root does look a little strange. But yes, you can eat it!

If you buy celery root with the leafy top on it, (some stores cut this off), keep the leaves on until ready to use. Some cooks insist that this keeps the vegetable fresh. Peel the skin, slice, and use raw in salads, or add to soups. Expert cook Alex Guarnaschelli, calls this "a hybrid between artichokes, turnips and potatoes".

Parsnips: For lack of a better description, I think they look like white carrots. When shopping look for smaller parsnips that are lighter in color as these tend to be fresher and more tender. Like carrots you will be looking for firm, not wilted looking parsnips. Peel the top layer like you would a carrot, then peel strips right into your salads. Or, you may roast them with other root vegetables with a little honey and brown sugar.

Turnips: Look for turnips that feel firm and not dried out. They may be purchased with the tops on or off. Again, if the leafy tops are on, just cut them off prior to cooking. Peel away the 2 layers of skin until you get to the "meat", then roast with a little nutmeg and cinnamon for a great flavor!