These colorful vegetables boasting a subtle herb flavor roast to perfection and are guaranteed to become a holiday favorite. They complement almost any entrée and are easy to prepare.—Donna Lamano, Olathe, Kansas
A delicious dinner is even more memorable when I start with this creamy soup. It has a bit zip and super squash flavor. I like serving things that disappear like this soup does. I always get empty bowls back.
— Marion Tipton, Phoenix, Arizona
Both winter and summer squash star in this fun, colorful vegetable stir-fry. I've cooked in several restaurants and for many guests in my home, and this dish has been well-received for years.
—Mary Beth LaFlamme, Eagle Bridge, New York
My father grows a large squash patch, so each fall, I get an ample amount of his harvest. I make this treat to share with my co-workers. They rave about the moist cake, the crunchy streusel and the applesauce between the layers. —Mary Jones, Cumberland, Maine
THIS should be called "You Can't Have Just One Slice Bread."
My friend gave me this recipe when I first started making bread. It's golden on the outside and the inside - beautiful and colorful besides being so delicious.
I love to bake it in the fall. It blends in with every menu that includes the produce of that season.
-Amy Martin, Waddell, Arizona
This thick and creamy soup became a part of Evelyn Bentley's recipe collection, thanks to her grown daughter, Jane. "We share recipes back and forth all the time," pens Evelyn from Ames, Iowa. "This one, we both agree, is a real treat!" (To make it extra fun, our home economists suggest using the squash shells as serving bowls.)
This pilaf is fantastic with fish or poultry and especially compatible with turkey. Since it's so colorful, I like to think it makes my turkey "dressed for the holidays".
-Erica Ollmann, San Diego, California
"The recipe for this tender and flavorful squash came from Russia," writes Natasha Kearns of Philadelphia, Pennsylvania. "My mom used to make this colorful side dish often in summer. It's especially hearty when served over rice."
"This easy casserole is a wonderful accompaniment for fall and winter dinners," writes Pat Waymire from Yellow Springs, Ohio. "The preserves and marmalade sweeten the cranberries and give the dish a fine fruitiness."