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This delicious vegetarian roasted acorn squash recipe is packed with pecans, dried cranberries, and thyme.
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This 50s favorite gets upgraded with melty mozzarella and crunchy panko bread crumbs.
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This recipe is by Alex Witchel and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spiral-sliced zucchini and summer squash form a bed of 'pasta' for cooked chicken breasts and a homemade roasted red pepper sauce.
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Get a little Greek this week with these zesty fully-loaded pita breads.
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A savory pie recipe stuffed with broccoli, portobello mushrooms, and Gouda that is great for breakfast or a light lunch.
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An easy brined turkey recipe using salt, brown sugar, apple cider, and spices, served with a simple, perfectly salted gravy recipe.
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Don't bother with soaking and cooking beans for Classic Texas Caviar - the canned variety works well. But skip the bottled dressing, and take a little extra time to measure your own vinegar, oil and spices.
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Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.
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This recipe is by Bryan Miller and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cabernet Steak and Mushrooms Recipe from Food Network
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Get Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers Recipe from Food Network