Below are photographs of our butternut and spaghetti squash harvest. They are a couple of my favorite types of more than two dozen common varieties of winter squash. They are prolific, easy to grow, and very nutritious. They are called winter squash because when stored properly, they will last a long time and are a staple of our winter diet. Before storing them we rinse them in water to which we add a few drops of chlorine. We then store them in bins in a cool dry location. The garage usually works fine. They are so easy to eat by just splitting them, removing the seeds and roasting them in the oven or microwave. Spooning the cooked flesh out of the rind and serving with butter, salt, and pepper turn them into taste sensations. But they are also great in casseroles and pies. Flesh colors of winter squash range the spectrum from pale yellow to deep orange for a visual sensation. We believe that squashes are the staff of life and every garden needs a variety of them.