Instructions: You might know that pumpkin, squash, rutabaga and beets are veggies with versatility and nutrition. But, knowing how to use them is another issue.

Fall vegetables make good beginnings for casseroles, stews and even soups. Pumpkin is, of course, the center of pumpkin pie, but it also fills a soup, flavors muffins and can be mashed like potatoes. The pumpkin custard in this weeks menu is great and easy on the old waistline.

The various types of squash work in stir-fries, pasta dishes, casseroles, and even a base for other veggies, when you use spaghetti squash. Beets have a mild flavor so they can be combined with stronger flavored veggies in salads, pasta dishes, or roasted with potatoes, carrots, etc. Or served steamed just as they are.

In addition to variety and color, these vegetables provide vitamins A and C, potassium, phosphorus and fiber. So add these veggies to help you get your five-a-day.

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