While a potentially scary scarcity of fat-faced jack-o'-lanterns plagues the nation's stoops and windowsills, in the kitchen, there are plenty of cooking substitutes for the glorious orange pumpkin, including acorn, butternut, and kabocha squashes. What better time than to embrace less common, but no less flavorful varieties of squash, then? You might even find that "pumpkin" pie is better textured when made with creamy delicata squash, or sweetened by the substitution of sugar loaf squash. Browse your local farm stands and farmers' markets for unique heirloom varieties, too, like the incredibly red "Cinderella" squash that looks like a fairytale carriage. And if you're not sure what type of squash you're looking at, or how to cook it, it's a good bet that the person who grew it will have some tips for you.