We are knee deep in squash season, and our farmers are literally knee deep in the many varieties of squash they bring to us.

The always prevalent yellow squash and zucchinis are delicious and very versatile, running the gamut from healthified to deep fried.

But what about all these other odd-shaped, multi-colored squashes?

If you see a squash you’re not familiar with, ask the farmer what it is and what its pulp tastes like. That will give you a good idea of what you can do with it.

Also, don’t stop with what’s inside. Look at those unique squashes as creative vessels for soups and stuffings or even centerpieces for your holiday table.

The Sweet meat squash and cue-ball zucchini I picked up this week made for some good breakfasts.

Sweet meat squashes are greyish blue in color. Much like pumpkin, you can use these in sweet dishes like pies, cakes and breads.

About the size of a billiard ball, the cue-ball, or eight-ball, squash (depending on its color) makes a neat little bowl. Its pulp is a little more mild and a tad more sweet than its zucchini cousin, which we see more often here.

Branch out on those weird-looking squashes and find something unique to do with them. There’s a long winter ahead, and the squash are plentiful. We might as well make the most of this time and experiment with new ways to cook them!

Teresa B. Day is a local food writer and author of the “I Eat BR” blog. You can reach her at teresabday@cox.net.