I’d asked for some Thanksgiving recipes, and people responded. I got a lot of great replies.

Here are 10 that you might find interesting. If I were more tech-savvy, I’d hyperlink everything on each list to the directions below. Maybe next year.

But what we have includes:

1. Fresh acorn squash

2. Flynn Crabbies

3. Classic Swiss Fondue

4. Broccoli salad

5. Pumpkin pie

6. Fall Spiced Spaghetti Squash

7. Wild Mushroom Stuffing

8. Pumpkin Butternut Spice Glazed Sweet Potatoes

9. “Healthier cranberry sauce”

10. “I'm in Love With the Cocoa” (Holiday cocktail)

1. Fresh Acorn Squash

“Easy and delish – my husband Brian’s recipe, who is the cook in the house (another point of gratitude” — Cindy Schutt)

1. Cut in half

2. Clean out seeds

3. Place face down in pan with a quarter inch of water

4. Bake for 30 minutes at 350 degrees (40 minutes if large squash, should be soft when you take it out)

5. Take out of the oven

6. Flip over, add a few tablespoons of butter and brown sugar

7. Bake face up for another 15 minutes at 350 degrees

2. Flynn Crabbies

“There’s nothing good for you in it but sooo good!” — Shannon Siwinski

1 Jar Old English Cheese Spread

1 stick margarine

1 can crabmeat (artificial or real)

1 1/2 teaspoons Mayo

1/2 teaspoon garlic salt

6 English muffins (store brand preferred - usually a little thicker than Thomas’)

Mix all ingredients together

Spread on muffins

Cut into quarters

Freeze

Broil until Brown (put in oven on lower rack with broiler on)

3. Classic Swiss Fondue

I decided that this was not a year for traditions, so I am making Cheese Fondue for Thanksgiving. I hope you have a safe holiday.” — Gabriela Chavarria

Ingredients (serves 4):

1 large garlic clove

1 cup plus 2 Tbl dry white wine

1 tsp lemon juice

7-8 oz shredded Gruyere cheese

7-8 oz shredded Emmental cheese

1 Tbl cornstarch

1 Tbl Kirsch or Brandy (Kirsch is traditional, but you can use brandy or nothing)

Salt and pepper to taste

1 tsp nutmeg, optional

Dipping stuff:

Cubes of day-old bread – recommend something with body like sourdough or baguette

Cherry tomatoes

Baby carrots

Cooked fingerling potatoes

Cocktail weenies

Broccoli florets

Baby dills or cornichons

Other finger veggies

Halve the garlic cloves lengthwise and rub the cut surfaces o9f the bottom and sides of the fondue pot. Add the wine and lemon juice and gently warm through.

Stir in the cheeses and heat gently, stirring until melted, but do not let the mixture boil.

In a separate bowl, dissolve the cornstarch in the kirsch or brandy, then stir into the fondue. Slowly bring to a boil, stirring , until thickened. Season to taste, then lower the heat. Keep something closed to stir so the cheese doesn’t congeal. Serve with dipping stuff.

4. Broccoli salad

“One of our favorites is Broccoli Salad…” — Cheryl Duncan

5 – 6 cups of broccoli florets, chopped into bite sized pieces

2/3 cup of raisins

½ lb of thick sliced bacon, cooked and chopped

A handful of sunflower seeds, salted

1 small red onion, diced

Place all these ingredients in a large bowl

Dressing

¾ cup mayonnaise (not salad dressing)

½ cup sour cream

1 ½ T vinegar

3 T sugar

Mix the dressing and pour over the main ingredients. It’s best if you make it the night before and let it marinate but it can be made the same day.

6. Pumpkin pie

The recipe I've mastered over the past couple of years is homemade pumpkin pie. —Christina Pryka

Here's the base recipe.

The adjustment I made is using a baked sugar pumpkin instead of canned pumpkin filling. I also use light brown sugar instead of dark- the color comes out prettier.

7. Fall Spiced Spaghetti Squash

“The sweetness of the syrup and cinnamon combined with the earthiness of the squash and goat cheese is everything we love about fall in this simple Instant Pot recipe.” — Emily Lawson, Pink House Alchemy

Ingredients:

2 lb spaghetti squash

1 cup vegetable broth

1/4 tsp cinnamon

1 rosemary branch

2 tbsp pH Pumpkin Butternut Spice Syrup

Goat cheese and almond slivers to garnish

Method:

Cut the spaghetti squash in half lengthwise and scoop out the seeds

Place the trivet in the bottom of the Instant Pot and add the vegetable broth

Sprinkle 1/4 tsp of cinnamon over the spaghetti squash and top with the rosemary branch

Cook on High Pressure for 7 minutes. Allow a natural release for 5 minutes before releasing the pressure valve.

Use a fork to separate the cooked spaghetti squash. Transfer to a serving bowl and drizzle with 2 Tbsp of Pink House Alchemy Pumpkin Butternut Spice Syrup.

Top with goat cheese, toasted slivered almonds, salt, and pepper to finish.

8. Wild Mushroom Stuffing

Courtesy of Stephanie Moncada, founder of Grace and Garlic Fingers with Windy City Mushroom

1. Preheat the oven to 375 degrees. ⁣⁣⁣

2. Heat large sauce/saute pan over medium heat. Melt butter in a large

saute pan. Add in the mushrooms and leeks and saute until tender, about 6

minutes.

3. Add apples, celery, garlic, dried cranberries, celery salt, chopped

herbs, and salt and pepper, and saute for 3 additional minutes.

4. Add veggie mixture to bread cubes and toss together in a large bowl.

Check the mixture for seasoning and add additional seasoning, if needed.⁣⁣⁣

5. Whisk eggs and 1 cup of stock in a medium bowl. Add egg/stock mixture to

stuffing and toss to coat. Add additional stock to stuffing if it looks or

feels dry.

6. Transfer to a generously buttered/greased casserole or baking dish and

bake, covered, for 30 minutes.

7. Remove foil and bake until golden, about 15 additional minutes.

9. “Healthier cranberry sauce”

— Rebecca O'Brien

Serves 4-6

250 gr of organic cranberries

Juice from half an orange

3 thick slices of ginger

4 cardamom pods/ fresh rosemary

3 tsp of agave syrup or organic honey.

Add cranberries to a saucepan with a splash of water.

Squeeze in the juice from half an orange. Add the slices of ginger.

Add the cardamom pods and rosemary stick.

Bring to the boil and let boil for 5 min. Then turn down temperature to a light simmer for 15 min. Add the agave syrup or honey and taste. (I like mine quite tart)

Let cool and then remove the ginger, cardamom pods and rosemary. Move to a serving bowl and let rest.

10. I’m in Love with the Cocoa (holiday cocktail)

Rael Petit: “This drink was inspired from his childhood - in the winter evenings his parents used to drink mulled wine while he sipped on hot chocolate, this was a fun way to combine those elements with some rum which is another great warming winter drink.”

Serves 1

2 tablespoons unsweetened cocoa powder

1 tablespoon sugar

1/4 teaspoon vanilla extract

1 cup milk - any kind you like

1.5 oz Bacardi rum

1 oz of Montepulciano red wine

1) Make the hot cocoa - warm the milk in a saucepan on the stove and add

the first 3 ingredients whisking to combine. As a shortcut, you could use

your favorite ready made hot chocolate brand from the store.

2) Add the Bacardi rum and Montepulciano red wine and stir to combine

3) Serve in a tiki mug

Thanks to everyone who replied. I’m sorry I couldn’t include them all!