More Recipes Like Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc

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Acorn Squash with Sweet Spicy Sausage

Submitted by: CarolynWG

This simple recipe combines the sweetness of winter squash and brown sugar with spicy turkey sausage, all served right in the squash shell.

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Venison and Wild Rice Stuffed Acorn Squash

Submitted by: Aaron

Spiced venison and wild rice make up the stuffing for these baked acorn squash. This makes an unusually good one-dish main course.

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Moong Dal with Spinach

Submitted by: SUSMITA

Living In: Seattle, Washington, USA

Lentils and spinach deliver a warm and tasty comfort dish.

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Aaku Pappu (Dal with Greens)

Submitted by: SUSMITA

Living In: Seattle, Washington, USA

Amaranth greens and split pigeon peas are the base of this classic dish from Andhra, India.

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Spaghetti Squash with Pine Nuts, Sage, and Romano

Submitted by: Sarah Stephan

Living In: Buffalo, New York, USA

Spaghetti squash lives up to its name by standing in for pasta in this vegetarian-friendly recipe for a delicious main or side dish.

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Lemony Garlic Shrimp with Pasta

Submitted by: Lyssa

Living In: Albuquerque, New Mexico, USA

Brining the shrimp improves both the taste and texture of this shrimp scampi.

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Grits With Parmesan and Prosciutto

Submitted by: USA WEEKEND columnist Pam Anderson

Quick cooking grits are enlivened with Parmesan cheese and prosciutto to get a big taste.

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Orzo and Shrimp Salad with Asparagus

Submitted by: FOXLAIRFARM

Home Town: Newtown, Pennsylvania, USA

Living In: Lewes, Delaware, USA

This is a dish that goes together quickly, can be doubled easily, and looks beautiful! Orzo , shrimp and fresh asparagus tossed with a light olive oil, lemon and basil dressing. Perfect for a warm weather picnic. Can be served chilled, at room temperature, or heated!

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Radishes Simmered with Thyme

Submitted by: SUNNYD203

Living In: Bridgeport, Connecticut, USA

Radishes are quickly cooked with garlic, onion, and thyme in this interesting side dish.

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Creamy Polenta with Roasted Corn and Fresh Sage

Submitted by: JOE ZARANSKI

Cornmeal is transformed into polenta when simmered with milk and water. The polenta is served with fresh sage and grated Parmesan. Or it can be made in advance, chilled for 2 hours and then lighlty fried in butter.