This warm and satisfying dish combines fall's best ingredients -- squash, leeks, apples, and sage. All the more reason it deserves main course attention.

One of the best ways to prepare sea scallops is also one of the easiest. Simply season them with salt and pepper and grill to sweet, smoky perfection.

Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.

Rough, rustic, and roasted, the root vegetables featured in this dish are filling, comforting, and nutritious.

Serve iron-rich quinoa pie -- decorated beautifully with butternut squash and sage leaves -- by the slice. 

A healthful blend of pumpkin, cinnamon, thyme, and black pepper make this simple pasta delicious and easy to make.

This curry is served over brown rice, which is heartier and more flavorful than the conventional white variety.

Serve this dish with a wedge of orange for squeezing over the fish along with a fresh green, such as watercress, for its bite.

This nutrient-rich dish proves that with the right ingredients, salad can be a satisfying main course. Maple syrup heightens the sweetness of the pumpkin, while red-pepper flakes add a flavorful kick.

Baked eggplant and a healthier bechamel match up in an Italian classic made virtuous. The cheeses are on top, instead of in layers, with a creamy pink sauce underneath.

This dish is so rich-tasting, none of your guests will miss the turkey.

Pumpkin and gemelli pasta make a substantial main course for a meatless holiday dinner.

Trout is rich in heart-healthy omega-3 fatty acids, and a side of sugar-coated baked apples makes this dish perfect for a special occasion.

To lessen the environmental impact of your holiday gathering, serve your guests Pacific cod -- or substitute Pacific halibut -- with mushrooms and fresh rosemary.

Spinach souffle is lightened with a bechamel sauce made with skim milk, bound with egg yolks, and given volume with beaten egg whites; it is airy when served right away and similar to a quiche when cooled.

Button and shiitake mushrooms give this vegetarian tart a meaty texture without the saturated fat.

This decadent dish, flavored with paprika, serrano chile, tomato paste, and cilantro, will add flair -- and fiber -- to any fall menu.

Nutritionally speaking, pumpkins are hard to beat, topping the list of superfoods with plenty of protein, fiber, vitamin C, potassium, and beta-carotene. Plus, they're low in calories (just 49 per cup), making them the perfect anchor for a hearty pasta dish with anchovies and toasted walnuts.

This colorful salad is a cinch to make -- the oven does most of the work -- and is loaded with 2 3/4 cups of nutritious vegetables and fruit.

Like other hard-shelled winter squash, spaghetti squash is harvested in the early fall, and can keep for months in cool storage. Serving this as an entree -- instead of a meat or pasta -- will satisfy both vegetarians and guests who may have gluten sensitivities, as well. 

In this rustic dish, chard makes its way into both the crust and custard.

In this salad, hearty enough to be a main course, delicata squash is tossed with kale, cranberry beans, and a tangy balsamic dressing. 

For a vegetarian version of this hearty soup, substitute vegetable stock for the chicken stock.

Grace vegetarians at the Thanksgiving table (and beyond) with stuffed baked squash, flecked with crunchy pecans and sweet dried cherries.