Squash

Sorghum is a gluten-free grain, with a texture similar to wheat berries, barley, and millet—so feel free to substitute those for this chicken recipe instead.

Treat this recipe as COOK90 nextover inspiration: instead of steaming squash, use whatever cooked leftover vegetables you have on hand for the flavorful stir-fry.

Who doesn’t love banana bread? This one is just sweet enough, with fabulous crunch if you add walnuts and coconut, as I always do. There’s no better solution for over-the-hill bananas, and the batter comes together in less than 10 minutes. I’ve been making this recipe — created by my late dear friend Sherry — for almost fifty years; it’s incredibly reliable.

Zucchini ribbons take the place of pasta in this naturally gluten-free vegetarian casserole.

The beauty of oven omelets and frittatas is that they need no crust (unlike a quiche). Fortunately, the slow cooker does this job well—the eggs stay moist and tender thanks to the steady, low temperature. Be ready to serve and eat the frittata as soon as it is done cooking; for the best texture and flavor, do not let it stand on keep warm. The frittata needs maximum surface area to cook, so it works best in a large oval slow cooker. Serve with fried potatoes, or fruit salad and ciabatta toast.

Just in time for Thanksgiving, we’ve given the stunningly delicious Vegducken an autumnal makeover. This year’s entirely meatless take on turducken focuses on autumnal flavors with butternut squash, sweet potato, and parsnip filling in for the traditional meats. The mushroom-cranberry stuffing makes use of leftover vegetable scraps, making the dish #wasteless.

Can’t decide which pie to make? Let your guests in on the fun with this do-it-yourself pie bar.

Use butternut squash two ways in this autumnal dinner: shaved into a Southeast Asian–inspired salad and roasted with pork until caramelized and tender.

Unstuffed wonton wrappers take the place of traditional dumplings in this simple and weeknight-friendly vegetarian soup.