When Mom didn't couldn’t get sweet potatoes in Zimbabwe, she substituted this creamy casserole, adding sweetness and spice to butternut squash. It soon became a family favorite.
A delightful wine sauce turns these mushrooms into the perfect side dish at elegant dinners, but the easy preparation makes them a natural for weeknight suppers, too. Patty Kile of Elizabethtown, Pennsylvania shares the recipe.
“Even if you don’t like squash, you’ll like this side dish,” Ellie Klopping promises from Toledo, Ohio. Sweet slices of butternut squash are topped with apples in a cinnamon-sugar glaze for an elegant accompaniment.
Crunchy cashews and citrus-seasoned sauce will stir your appetite for this colorful vegetable medley. "My husband requests the meatless entree often," says Dorothy Swanson of St. Louis, Missouri, "so it's on the menu at least once a month."
Green Beans with Radishes, suggested by Minnesota field editor Marlene Muchenhirn of Delano, is a side dish with a flavorful twist. "The fresh green beans are so pretty mixed with crisp radish slices," she says.
"Balsamic vinegar adds zing to these colorful sauteed veggies that cook in a flash," says Chris Kallies of Oldsmar, Florida. "Trim the beans and julienne the pepper ahead to make this dish in a snap at the last minute."
A sweet-and-sour sauce makes fresh green beans a little special. The tangy treatment for this everyday vegetable dresses them up nicely, so they complement most any meal. —Suzanne McKinley of Lyons, Georgia
Instead of simply topping steamed broccoli with plain butter, the home economists in our Test Kitchen suggest you try serving it with an easy-to-prepare flavored butter. This is also a tasty topping for a sugar snap peas, green beans and carrots.
Carrots cooked in apple juice and honey are a tasty, sweet accompaniment to the chicken casserole. Of course, I used baby carrots in this recipe for my theme menu. The word does double duty in the title for this dish.
-Ame Andrews, Little Rock, Arkansas