With Halloween behind us and Thanksgiving and Christmas right around the corner, I have started to think of things I can make for holiday parties. While we are subjected to a mass number of tasty appetizers, entrees and desserts, what is often missing at these parties is anything with nutrient value, resulting in a larger waistline come the new year. As holiday weight gain can be significant for many people, a lot of us strive to at least maintain their weight through the holiday season. With all of this in mind, I was asked to make a vegetable dish for Thanksgiving and it got me thinking, how can I spruce up boring vegetables while not adding a bunch of ingredients to them to make them unhealthy? I started thinking about acorn squash and what I could do with it so that everyone got their own individual acorn squash and then my idea grew to an entire pumpkin that would not only provide a nutrient filled side dish, but also some aesthetic appeal to the dinner table. This recipe can be used for both a whole roasted pumpkin or to provide each person with the special touch of an individual acorn squash. Both recipes are provided here.