Roasted Butternut Squash, Green Beans & Mushrooms with Basil-Shallot Vinaigrette

Prep: 20 minutes
Cook: 25 minutes • Serves: 12

1. Preheat oven to 425°. In large bowl, toss squash with 1-1/2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Evenly spread squash in large rimmed baking pan. In same bowl, toss beans with 1-1/2 tablespoons oil; evenly spread on separate large rimmed baking pan. Roast squash and beans 10 minutes.

2. Meanwhile, in same bowl, toss mushrooms with 1-1/2 tablespoons oil; evenly spread on third large rimmed baking pan.

3. Stir squash and beans. Roast squash, beans and mushrooms 15 to 17 minutes longer or until vegetables are tender and lightly browned, stirring once.

4. Meanwhile, in separate large bowl, whisk together vinegar, mustard, and remaining 1-1/2 teaspoons salt and 1/2 teaspoon pepper until well blended. Whisking constantly and vigorously, very slowly drizzle remaining oil into vinegar mixture until dressing is emulsified; stir in basil and shallots. Add vegetables and toss to combine. Makes about 14 cups.

Approximate nutritional values per serving:
299 Calories, 10g Fat (1g Saturated), 0mg Cholesterol,
462mg Sodium, 41g Carbohydrate, 15g Fiber, 13g Protein

Get Inspired

Squash and mushrooms can be cut and beans can be trimmed and refrigerated in separate zip-top plastic bags up to 1 day in advance. Vinaigrette can be prepared, covered and refrigerated up to 3 days in advance.

Rustic Smashed Potatoes with Stir-Ins

Prep: 20 minutes
Cook: 25 minutes • Serves: 12

1. In large covered saucepot, heat potatoes and enough salted water to cover to boiling over high heat. Simmer, uncovered, 15 to 20 minutes or until potatoes are very tender.

2. Drain potatoes well. In same saucepot, heat half-and-half, butter, salt, pepper and stir-in of choice, if using, to simmering over medium heat. Return potatoes to saucepot. With potato masher, mash potatoes until they are slightly chunky. Heat through over medium heat, stirring occasionally. Makes about 10 cups.

Approximate nutritional values per serving:
187 Calories, 8g Fat (5g Saturated), 24mg Cholesterol,
270mg Sodium, 25g Carbohydrates, 4g Fiber, 3g Protein

Stir-Ins

Gouda, Roasted Garlic & Chive

Prep: 5 minutes • Roast: 45 minutes

1. Preheat oven to 400°. With serrated knife, cut ½ inch from top of each head of garlic to expose top of cloves; discard tops. Place garlic, cut side up, on sheet of aluminum foil; drizzle oil over cut side of garlic. Wrap foil tightly around garlic. Roast 40 to 45 minutes or until cloves are very soft. Carefully open foil. When cool enough to handle, squeeze each garlic clove out of its skin and roughly chop.

Approximate nutritional values per serving:
74 Calories, 6g Fat (3g Saturated), 21mg Cholesterol,
154mg Sodium, 1g Carbohydrates, 0g Fiber, 5g Protein

Bacon-Cheddar & Green Onion

Prep: 5 minutes

Approximate nutritional values per serving:
47 Calories, 4g Fat (2g Saturated), 10mg Cholesterol,
198mg Sodium, 1g Carbohydrates, 0g Fiber, 3g Protein

Cranberry-Apricot Relish

Prep: 10 minutes plus chilling
Cook: 15 minutes • Makes: about 2-1/2 cups

1. In small saucepot, combine apricot juice, sugar, apricots, cinnamon and allspice. Heat to boiling over medium-high heat, stirring occasionally. Stir in cranberries; return to boiling. Reduce heat to medium-low; cook 12 to 14 minutes or until most cranberries burst, stirring occasionally.

2. Remove saucepot from heat; stir in brandy. Allow relish to cool slightly before spooning into serving bowl; cover and refrigerate at least 3 hours or up to 4 days.

Approximate nutritional values per serving:
93 Calories, 0g Fat (0g Saturated), 0mg Cholesterol,
0mg Sodium, 24g Carbohydrates, 2g Fiber, 0g Protein