Mouth Watering Fall Harvest Recipes from Our Readers

We had some delicious looking submissions to our call for fall recipes. Cie Bond, an artist and volunteer at the Levy Center raised gardens, went further and sent us a recipe incorporated into a fun collage. We hope you’ll find inspiration from these tasty recipes. Maybe they’ll find their way into your Thanksgiving spread this year.

Stuffed Acorn Squash with Quinoa and Pistachios

Quinoa, Feta and Pistachio-Stuffed Acorn Squash is a show stopping autumn side dish or vegetarian entrée that's elegant and easy to make!

Recipe: From a Chef’s Kitchen

Serves: 4


  • 4 small acorn squash, halved and seeds removed

  • 4 tablespoons extra-virgin olive oil

  • Coarse salt and freshly ground pepper

  • 1 cup quinoa, rinsed

  • 1/2 cup chopped fresh parsley

  • 1/2 cup feta, crumbled

  • 1/2 cup roasted, salted pistachios, chopped

  • 2 teaspoons red-wine vinegar

  • Pinch red-pepper flakes


• Heat oven to 425 degrees. Brush squash with 2 tablespoons oil and season with salt and pepper. Roast cut side down on 2 baking sheets until tender and caramelized, 15 to 20 minutes. • Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork. In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons oil, and vinegar. Season with salt and red-pepper flakes. Divide filling among squash.

Zucchini Bread

Naturally sweetened and dairy free!

Serves: 12