Side Solutions

Quick prep times and seasonal flavors make these recipes a hit.

Rounding out weeknight suppers and weekend entertaining takes tasty, budget-stretching dishes that can be pulled together easily. All of these sides have prep times of 15 minutes or less without sacrificing a lick of flavor. Just add your favorite meat and our Great Garlic Bread for a complete meal in no time. -SCOTT JONES

Glazed Butternut Squash

MAKES 4 SERVINGS

PREP: 15 MIN., COOK; 30 MIN.

3 lb. butternut squash, peeled*

½ cup apple cider*

¼ cup water

2 Tbsp. butter

1 Tbsp. sugar

1 tsp. salt

½ tsp. pepper

¼ cup chopped toasted pecans

1 Tbsp. chopped fresh or 1 tsp. dried sage

1. Cut squash in half lengthwise; remove and discard seeds. Cut each half into 4 wedges; cut wedges into 2-inch pieces.

2. Stir together squash, ½ cup apple cider, and next 5 ingredients in a 12-inch, deep-sided, nonstick skillet over medium-high heat; bring to a boil. Cover, reduce heat, and simmer, gently stirring occasionally, 25 minutes. Uncover and cook 5 minutes or until liquid thickens and squash is tender. Gently stir in pecans and sage until well combined. ESMÉE PAULSEN

WARREN, RHODE ISLAND

*3 lb. sweet potatoes may be substituted for butternut squash and ½ cup apple juice may be substituted for apple cider.

Great Garlic Bread

MAKES 8 SERVINGS

PREP: 10 MIN., COOK: 1 MIN., BAKE: 12 MIN.

[fraction one-third] cup butter or margarine

4 garlic cloves, minced

1 (16-oz.) French bread loaf, cut into 1-inch slices

2 Tbsp. shredded Parmesan cheese (optional)

1 ½ Tbsp. chopped fresh or dried rosemary (optional)

1. Melt butter in a small saucepan over medium heat; add minced garlic, and sauté 1 minute or until tender. Remove from heat.

2. Place bread slices on a baking sheet; brush 1 side of each bread slice with butter mixture. Top evenly with Parmesan cheese and rosemary, if desired.

3. Bake at 375° for 10 to 12 minutes or until toasted.

Florentine Potato Gratin

MAKES 4 TO 6 SERVINGS

PREP: 15 MIN., COOK: 10 MIN., BAKE: 30 MIN.

1 (1-lb., 4-oz.) package refrigerated potato slices

6 cups water

1 Tbsp. salt

1 (12-oz.) package frozen chopped spinach, thawed

¾ tsp. pepper

8 bacon slices, cooked and crumbled

1 (3-oz.) package cream cheese, softened

¾ cup sour cream

1 cup (4 oz.) shredded sharp Cheddar cheese

1. Bring first 3 ingredients to a boil in a large saucepan over medium-high heat; reduce heat, and simmer 8 minutes or until potatoes are tender. Drain and set aside.

2. Drain spinach well, pressing between paper towels.

3. Spread half of potatoes in a lightly greased, shallow 11- x 7-inch baking dish; sprinkle evenly with half of pepper. Spread spinach over potatoes; sprinkle with bacon. Top with remaining potatoes and remaining pepper.

4. Stir together cream cheese and sour cream. Dollop cream cheese mixture evenly over potatoes; sprinkle with shredded cheese.

5. Bake at 400° for 25 to 30 minutes or until golden and bubbly. SUSAN RUNKLE

WALTON, KENTUCKY

Note: For testing purposes only, we used Simply Potatoes Homestyle Slices.

To lighten: Substitute turkey bacon for bacon, or reduce the amount of regular bacon; use reduced-fat cream cheese and sour cream.

For More Info

Southern veggie plate dinner menu:

southernliving.com/october2006

Copyright Southern Progress Corporation Oct 2006
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