I stored several marrow squashes in the cool cellar to use throughout winter.

At the farmers' market, we found several vibrant turban squashes piled beside the heirloom tomatoes.

At the farmers' market, I picked up a vividly colored turban squash that would look beautiful on my autumn table and also roast nicely for dinner.

I roasted a red kuri squash and used its sweet, chestnut-like flesh to make a creamy soup.