It's difficult to think about, but winter is right around the corner. Cooler nights, falling leaves and Halloween decorations in store fronts are indicators that summer is coming to an end.

Fall is a wonderful time of year, when late season veggies are ready to pick.

Soon winter squash varieties will be in full harvest and at all the farm stands. There are so many different varieties of winter squash - different colors, sizes, shapes, textures and tastes.

Favorite varieties include Butternut, Acorn, Spaghetti and Delicata. Winter squash can be grown easily in a home vegetable garden, by following a few guidelines:

€ Plant seeds after the danger of frost has past, seedlings are tender

€ Seeds should be planted about 1 inch deep with adequate space between depending on variety

€ Weed your veggie bed

€ Irrigate during dry periods in early summer

€ DO NOT use insecticides unless absolutely necessary; bees must pollinate the squash plants and will be killed by insecticides

€ Harvest in September or October, depending on certain varieties

The trick in recognizing when winter squash is ready for harvest is carefully watching them. When their rind is hard and they have turned a deep solid color, they are ready. Cut the squash from the stem leaving about 2 inches attached to the fruit.

Many people will store squash through the winter. Conditions that will maximize their storage range from about 50-55 degrees. They should be in a cool, dry place, where they can be stored in a single layer to minimize the spread of rots. Fruits can usually be stored for 3-6 months.

Welcome fall and winter with a warm squash recipe. It's full of potassium, fiber, iron and beta carotene to keep the sniffles away.

Stuffed Winter Squash

Makes 6 servings

3 small acorn or butternut squash

3 green onions

1 tablespoon olive oil

1 cup finely diced celery

1 bunch fresh spinach, coarsely chopped

3/4 cup whole wheat bread crumbs

1/4 teaspoon salt

1/4 cup almonds or pecans, finely ground

1 tablespoon butter

Cut in half and clean the squash. Bake at 350 degrees for 35-40 minutes or until tender. Saute the onions in oil until soft. Add diced celery. Cover and simmer on medium heat until just tender. Add spinach; stir to wilt. Combine the crumbs with salt and ground nuts. Stuff the squashes with spinach and sprinkle the crumb mixture on top. Dot with butter. Return to oven for 10-15 minutes.

For more information on how to grow or cook squash, call Cornell Cooperative Extension of Cayuga County at 255-1183.

Alexa Weigel-Krause is an AmeriCorps environmental education assistant at Cornell Cooperative Extension of Cayuga County.