While many types of fruits and vegetables are out of season right now, think about winter squash to add color, texture and nutrition to stews, casseroles and soups. Winter squash, including butternut, hubbard, turban and banana provides nearly six grams of fiber in one serving and is a good source of potassium, vitamin C, folate, magnesium, iron and calcium. Winter squash actually offers more nutrition than in most summer squash. Butternut and acorn squashes are good sources of beta-carotene, a precursor of vitamin A, and may aid in prevention of certain types of cancer and macular degeneration. Winter squash goes well in pies, soups or mixed with grains and beans. Serve it cooked and mashed with cinnamon, ginger or allspice or go ethnic with cumin, cardamom and tarragon. Serve cooked spaghetti squash like you would serve pasta - top it with olive oil, tomatoes and basil.