Gather everyone around the table for this delectable meal. Whether your family and guests need to eat gluten free or not, everyone will enjoy these flavor-filled and healthy dishes.

Stuffed Acorn Squash with Black Rice, Roasted Carrots, and Dried Cherries (veggie entree)

Serves 8 / These can be made one day ahead; cover (so the rice doesn't dry out) and reheat in a 350° oven. Prep tip: If you'd like additional protein, add 8 ounces extra-firm tofu, drained, dried, and cubed, on top of the carrot mixture before roasting (don't stir or it will stick to the pan). View recipe.

Roast Cornish Hens with Apple, Date, and Almond Stuffing

Serves 8 / Cornish hens make a fun presentation, but this fantastic, breadless stuffing works just as well with turkey. Simply stuff the turkey lightly and adjust cooking time based on size. Serving tips: Mound leftover stuffing in a heatproof bowl; reheat and serve alongside poultry. Use kitchen shears to cut each cooked hen lengthwise. View recipe.

Twice-Baked Sweet Potatoes with Citrus and Mascarpone

Serves 10–12 / From Sarah Stegner, dining room chef, The Ritz-Carlton, Chicago. Stegner, a Chicago native, promotes a seasonally driven menu featuring top-quality produce from small, local farmers. She also helped develop Chicago’s Green City Market, the city’s only venue featuring regional, sustainable produce. For the harvest holiday, her natural pick is sweet potatoes. “Almost everybody has some form of sweet potato on Thanksgiving,” she says. “This is a way of dressing it up and making it something special.” The consistency of the purée should be very light, “not thick like mashed potatoes.” View recipe.

Quinoa-Corn Muffins with Pumpkin Seed Spread

Serves 12 / Quinoa's nutty flavor pairs perfectly with corn's natural sweetness. These muffins are not only gluten free, they're also rich in protein and easy to make. Ingredient tip: Be certain to use baking powder before its expiration date to ensure a proper rise. Prep tip: For best results, serve within a few hours of baking.View muffin recipe.
View spread recipe.

Roasted French Green Beans with Lemon and Dill

Serves 6 / Ingredient tip: Look for prepackaged, trimmed green beans or thin, delicate haricot verts in the produce section of your market. Preparation tip: You can also cut long green beans into 1- or 2-inch chunks before roasting; just watch carefully so they don't overcook. View recipe.

Brussels Sprouts in Sage Butter

Tired of the Thanksgiving standby? This mouthwatering take combines fresh sage with chopped pecans. View recipe.

Flourless Hazelnut and Pear Torte

Serves 16 / So scrumptiously rich, a thin slice satisfies. In summer months, substitute peaches or nectarines. Prep tip: To remove skins from toasted hazelnuts, place the nuts on a clean kitchen towel. Fold the towel up in a bundle and rub the nuts together vigorously through the towel. View recipe.