Experimenting with unfamiliar produce can shake the dining doldrums and upgrade your nutrition profile. Here are several ways to prepare some less common veggies:

• Winter squash (such as acorn, butternut, delicata, pumpkin, and kabocha). Wash to remove dirt from the skin, then cut in half and take out the seeds. Bake — face down with a splash of water or broth and oil in the roasting pan to avoid burning — for 50-90 minutes at 350 (or until soft). Drizzle with olive oil and fresh herbs for a savory side or top with a pat of butter and cinnamon. To grill, put peeled, 2-inch cubes on skewers, lightly brush with olive oil, cover with tinfoil, cook for 10 minutes, then turn the skewers over and grill for another 10 minutes; brush with honey.

• Rutabaga. This cabbage-turnip hybrid tastes great simply boiled, without any sauce. After peeling, cut into cubes or slices, then simmer in water or broth over medium heat until tender (about 15 minutes); toss with pepper and/or minced parsley. Or spray olive oil on a baking sheet, sprinkle with spices, and roast the cubes for 15-20 minutes at 400.

• Turnips. This mustard family root vegetable can be chopped and eaten raw or roasted. Its calcium-rich leaves also make a great side dish — just put 2 inches of water or broth in a steamer pot and cook the cut greens for 5 minutes.