Acorn squash stuffed with spiced cranberries and pears.

Although I’m not a big fan of yams or “sweet potatoes” I tried this recipe, and I love them this way. My family was impressed. It takes a bit of preparation, but well worth it. The house smelled wonderful while they were baking.

For a delicious fall meal, serve this with sautéed soy sausage links and a salad of mixed baby greens and tomatoes.

Millet is an excellent grain to use for stuffing vegetables, since it cooks to a slightly adhesive quality. And using small orange squashes makes for a festive and filling entrée.

This is the recipe I have used for my Thanksgiving centerpiece for over 25 years. It has always been a favorite with everyone who has celebrated the holidays with us over the years.

The lentils are delicious when served without the pumpkin, too. Adapted from 365 Ways to Cook Vegetarian. Plan on one “Jack Be Little” or other miniature pumpkin per person.

Here is one that is always a stand-by for any holiday gathering–usually Thanksgiving. It is great as a main dish or as a side dish.

Ok, this turned out to be the most popular dish at out Thanksgiving dinner. I completely made it up as I went along, so I was scared to death. Here’s the quick (non measured, sorry!)

This is one of my favorite side dishes, but I love it so much, I could eat it as a main dish several times a week! I usually serve this warm from the oven, but it may also be chilled and eaten as a salad.

I like to serve this with a fresh salad full of different greens including arugula, lots of veggies, avacado, and apricot slices (or peach, nectarine, etc.), and use a raspberry dressing.