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If you’re like me when it comes to dinner, sides can be challenging. I can usually figure out a main dish to enjoy for dinner pretty easily, but then at times I struggle with sides. I find myself defaulting at times to just canned or frozen veggies, which are fine, but just get kind of bland and old after a while.

A few years ago, I started dabbling with recipes for sweet potatoes as a side and I really enjoy them. The way I prepare them, they aren’t bad for you, so I’ll share one of those today (I know most like them with brown sugar and marshmallows in a dessert-like dish). 

Recently, I have started adding squash varieties to my sides as well, and I’ve started to find more and more good recipes for them. It really helps to break up your standard green beans, corn or potatoes that we use a lot. 

These will mostly be simple, easy and fast, because I am aware people don’t necessarily have an hour and a half to prepare sides on a weekday night. You don’t want to labor over your side dish more than your main.

One quick tip before we start: most of these recipes call for sea salt and coarse black pepper. I can’t tell you how much difference it makes using coarse salt and pepper. The bigger flakes provide more flavor for these types of dishes and it just makes your dish pop more than your standard table salt and pepper shakers.

I buy the coarse sea salt boxes and then a large shaker of coarse black pepper. Once you’ve used about 1/3 of the black pepper, pour the coarse sea salt into the shaker and mix them up, so then anytime a recipe calls for coarse salt and pepper, you have a shaker at the ready with both. I use this almost every meal.

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This is a simple recipe and I’ve actually included two different ways to prepare it using the exact same ingredients.

ROASTED/FRIED 

BUTTERNUT SQUASH

1 butternut squash, peeled, seeds scooped, and cubed

Extra-virgin olive oil, for drizzling

Sea salt and freshly ground black pepper

Chopped parsley, optional, for garnish

FOR ROASTED: Preheat the oven to 400 degrees and line a large baking sheet with parchment paper.

Place the squash cubes on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast 30 to 35 minutes or until golden brown around the edges.

FOR FRIED: Follow the ingredients the exact same way, but just put the oiled cubes into a large pan on medium-high heat. Fry in the pan for 14-17 minutes or until desired consistency is reached.

My tip to do them perfectly on the stove top is to cover them for the first 10 minutes to soften them up a bit and get them to the right consistency, and then turn the heat up a bit higher for the last few minutes to give them that nice golden, roasted look.

You want a cube that is soft on the inside but still firm and roasted on the outside.

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This recipe is very similar to last one in preparation, but just using a different vegetable and a couple extra ingredients. I made this earlier this week to go with a pre-seasoned honey sriracha pork loin, and they were perfect together. Both Aly and I loved the pairing.

SEASONED 

SWEET POTATOES

2 lbs. (3 large) sweet potatoes, peeled and cut into 1/2-inch pieces

2 tbsp. olive oil

3/4 tsp. sea salt 

1/4 tsp. coarse black pepper

1 tsp. paprika

1 tsp. ground cumin

2 tsp. garlic powder

1/2 tsp. cayenne pepper (optional)

Place the potato cubes in a bowl and toss in olive oil, season with the remaining ingredients. Obviously the cayenne is optional and kicks some heat into the dish if you choose to include it.

Throw the potatoes into a large fry pan on medium-high heat and follow the directions in the last recipe for frying.

Fry in the pan for 14-17 minutes or until desired consistency is reached. Their consistency will be very similar to butternut squash, soft on the inside but crisp and firm on the outside.

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This recipe does dabble back into the sweetness, but it still makes a great side with a sweetly marinated pork side or a chicken/turkey that was stuffed with some acidic fruits like lemon or lime.

 MAPLE ROASTED ACORN SQUASH

2 small acorn squash cut into 1/2-inch slices

2 tbsp. olive oil

3 tsbp. maple syrup

1 tsbp. brown sugar

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Preheat oven to 400 degrees. Cut center pulpy portion of acorn squash from each half-inch slice, removing pulp and seeds. Set aside for another use or discard. Arrange acorn squash slices on rimmed sheet pan. Drizzle olive oil and maple syrup over acorn squash slices. Sprinkle with brown sugar, salt and pepper.

Roast until fork-tender and fragrant, about 25 minutes. Remove from oven and serve warm.

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SQUASH CASSEROLE

3 lb. yellow squash, cut into 1/4-inch thick slices

1 yellow onion, peeled and chopped

3 Tbsp. olive oil

1 1/2 tsp. kosher salt

1 tsp. ground black pepper

2 large eggs

8 oz. sour cream

1/2 c. mayonnaise

8 oz. sharp cheddar cheese

1 Tbsp. chopped fresh thyme leaves

3 Tbsp. butter, melted, plus more for the pan

1 1/2 sleeves round butter crackers (such as Ritz), broken (about 3 cups)

1/4 c. parmesan cheese

Preheat the oven to 400˚. Combine the squash and onion on a large tray. Drizzle with olive oil, and sprinkle with the salt and black pepper. Toss well to combine. Cook for 25 minutes, until the squash is slightly softened and has released its liquid. Drain the mixture through a colander. Press gently with paper towels to soak up any extra moisture. Let cool.

Reduce the oven temperature to 350˚. Place the eggs in a large bowl and whisk. Add the sour cream, mayonnaise, cheddar cheese, and thyme and stir together. Gently fold in the squash and onions (they can still be warm when you fold them in, just be sure they're not piping hot). Transfer the mixture to a lightly-greased three-quart baking dish. Cover and bake for 20 minutes.

Combine the melted butter, cracker pieces, and parmesan cheese in a small bowl. Sprinkle in an even layer all over the top of the casserole.

Return to the oven for 25 to 30 minutes more, until the crackers are golden brown and the edges are bubbly. Let rest for 10 minutes before serving.

TFD: “Autumn is a second spring, when every leaf is a flower.” - Albert Camus

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