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My colorful “boats” with quinoa, chickpeas and pumpkin seeds use delicata squash, a winter squash that’s cream-colored with green stripes. In a pinch, acorn squash will do. —Lauren Knoelke, Milwaukee, Wisconsin
As the family cook, I appreciate how easy this is to throw together on a busy weeknight. Plus, this salad never gets boring. One of my favorite variations is to substitute diced fresh mango for cranberries, cilantro for parsley, and lime for the lemon juice and zest. —Mary Shenk, Dekalb, Illinois
Faced with an abundance of grapes from my garden, I wound up using them in various ways. This conserve was an afterthought, but I received so many great compliments from family and friends that I made sure to write down the recipe. I served it with crackers and Brie cheese, but it would be great with pork, chicken, ham and cheesecake, too. —Kallee Krong-McCreery, Escondido, California
This holiday-worthy tart with a cardamom-scented crust is my nod to our family’s Scandinavian heritage. The filling is rich in all the right ways: coconut, cranberries and chocolate. —Carole Holt, Mendota Heights, Minnesota
A close friend once gave me a jar of trail mix that was absolutely delicious. My re-creation comes pretty close to the original and is truly one of my favorite snacks! —Nancy Johnson, Laverne, Oklahoma