Of all the delicious Thanksgiving side dishes we tested, this recipe from field editor Ann Marie Moch of Kintyre, North Dakota was the biggest surprise. These flaky, rustic-looking pastry shells hold a sweet and spicy pecan layer under the squash slices.
I wanted to make a colorful vegetable for Christmas dinner one year and came up with this combination. It was a big hit with our guests. Even my nephew, who attended culinary school, was impressed!
-Joan Sieck, Rensselaer, New York
This skillet supper was a favorite of my family when we were watching our budget, since it calls for a lot of fresh vegetables we grew in our own backyard garden. The recipe feeds a crowd, but it can easily be cut in half, too.—Vicki Berry, Galveston, Indiana
"I've made this simple side dish for more than 35 years," says Alpha Wilson of Roswell, New Mexico. Cinnamon and ginger give a nice spiced flavor to the moist tender squash halves. You can use up the extra squash in the two recipes that follow.—Alpha Wilson, Roswell, New Mexico
I get loads of compliments on this out-of-the-ordinary casserole whenever I serve it. The recipe marries squash and feta cheese with onion, garlic, bell peppers and a sprinkling of sunflower kernels. Leftovers are delicious hot or cold!
-Deborah Vliet, Holland, Michigan
Acorn squash gets a sweet-and-savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree. Cooking the squash in the microwave makes this quick enough for a busy weeknight.