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 Accorn Squash
One of the most popular winter squashes that begin to appear in the fall, acorn squash can be enjoyed grilled, baked, roasted, stewed, pureed, or most popularly, halved-and-stuffed. Look for a squash with a dull, dark green rind that's free of blemishes. It should feel heavy for its size. Keep acorn squash out of the refrigerator and store it instead in a cool, dry place. Acorn squash will last at least two months in the right conditions.
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 Apples
Over 2,000 types of apples are grown in the United States, and they all come into season in the late summer and fall. Sample a variety at your local farmer's market to discover new favorites for eating or cooking. Apples run the gamut from tart to sweet and dense to watery. Sometimes a mixture is the best way to take advantage of these different qualities. When shopping, choose fresh apples that are firm and unblemished.
 Butternut Squash
One of the sweetest vegetables of all, butternut squash's velvety, orange flesh tastes great when roasted and dressed with little more than a bit of salt, pepper, and olive oil or butter. Pureed, it makes wonderfully creamy soup or can be used as a filling for stuffed pastas. Cut into chunks and baked or braised, it adds a note of sweetness to all kinds of main and side dishes. The round part at the bottom of the butternut squash is hollow and full of seeds, so look for one that's top-heavy and free of blemishes.
 Cauliflower Often seen as a colorless part of the crowd on a vegetable platter, cauliflower truly shines in its starring roles in dishes from Sardinia to India. It's so omnipresent at the grocery store that it's easy to forget that it has a distinctive growing season and will be in abundance in the autumn. Try roasting or mashing cauliflower for a quick side dish or cooking it long and slow with bold spices for a different take on this healthy veggie. Cauliflower keeps for up to five days in the refrigerator crisper and look for heads with tightly-packed florets that are free of yellow spots.
 Garlic
If summer is the season of the garlic scape - the milder stem of the plant - then fall is the true season of the garlic bulb. And truly fresh garlic is a very different thing than the dried out bulbs you sometimes find at the grocery store. When using garlic at its best -sticky and very pungent - be aware that recipes are generally formulated for the milder version that's available year-round. Learn how to peel garlic easily with the flat side of a chef's knife for the recipes below. The freshest bulbs should feel tight and full and should be stored in a cool, dry place.
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