Curtis Stone’s Seasonal Autumn Side Dishes
Freshen up your autumn dinners with these two delicious seasonal side dishes from celebrity chef Curtis Stone.
Butternut Squash with Sage and Brown Butter
(Makes 6 servings)
Although the coming of autumn conjures thoughts of pumpkins, both carved up and in pies, the pumpkin’s cousin, the butternut squash, offers an alternative culinary opportunity for your dining delight. This recipe includes toasted shelled pumpkin seeds, so after you’re done carving your jack-o’-lantern, put the seeds you scooped out to good use — or just buy them already prepared in the produce department.
- 2 butternut squash (about 1 pound each), peeled, halved, seeded, and cut into 2-inch cubes
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter, diced
- ¼ cup thinly sliced fresh sage leaves
- 2 tablespoons toasted shelled pumpkin seeds (pepitas)
- 1 ounce Parmesan cheese, shaved
Preheat the oven 450°F. On large heavy baking sheet, toss squash with oil to coat and season with salt and pepper. Scatter butter over squash. Roast squash for about 20 minutes, or until it begins to soften and turn golden brown. Scatter sage over squash and toss well. Continue roasting for about 15 minutes, or until squash is tender and well caramelized. Season to taste with salt and pepper. Divide the squash among 6 plates, sprinkle with pumpkin seeds and cheese, and serve immediately.
Make-Ahead: The butternut squash can be cut up to 6 hours ahead, covered, and refrigerated.
Per Serving:
Calories: 186
Total Fat: 16 g
Saturated Fat: 5 g
Sodium: 611 mg
Carbohydrate: 7 g
Fiber: 2 g
Protein: 5 g
Diabetic Exchanges: 1½ vegetable, ¼ Dairy, ¼ lean protein; 2½ fat
Pan-Roasted Brussels Sprouts with Chorizo
(Makes 4 servings)
September to mid-February is peak season for Brussels sprouts. This vegetable has gotten a bad reputation for being bitter, but when prepared well, it can add a complex and delicious flavor to your meal.
- 1 teaspoon caraway seeds
- 2 tablespoons olive oil
- 1 ½ pounds Brussels sprouts (about 20 medium), halved and tough outer leaves removed
- 2 scallions, trimmed and thinly sliced
- ¼ cup diced Spanish chorizo
- Kosher salt and freshly ground black pepper
In small heavy skillet, stir caraway seeds over medium heat for about 2 minutes, or until toasted and fragrant. Transfer seeds to spice grinder or mortar and pestle and grind to powder.
Heat large heavy skillet over medium heat. Add oil; then add Brussels sprouts, scallions, and chorizo and sauté for about 5 minutes, or until Brussels sprouts are tender and beginning to caramelize. Mix in ground caraway. Season to taste with salt and pepper and serve immediately.
Make-Ahead: The Brussels sprouts can be prepped and the chorizo diced up to 4 hours ahead, covered, and refrigerated.
Per Serving:
Calories: 132
Total Fat: 9.2 g
Saturated Fat: 0
Sodium: 667 mg
Carbohydrate: 10 g
Fiber: 5 g
Protein: 5 g
Diabetic Exchanges: 2 vegetable, ¼ lean protein, 2 fat
Excerpted from Good Food, Good Life by Curtis Stone. Copyright © 2015 by Curtis Stone. Excerpted by permission of Ballantine Books, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Favorite Holiday Recipes from the Staff of the Post
We challenged the staff of The Saturday Evening Post to a no-holds-barred cook off of classic holiday dishes. Here are the top four recipes as chosen by our panel of all too willing editors turned tasters.
Lemon Rosemary Chicken
(Makes 8 3-ounce servings)
“Thanksgiving for a few? Give the gobbler a break with this simple and flavorful baked chicken recipe. It’s perfect when you’re only feeding part of the clan!” —Elise Lindstrom, Dietitian
Ingredients
- 1 3-pound chicken
- 4 sprigs fresh rosemary
- Salt (optional)
- Pepper
- 1 tablespoon olive oil
- 1 small lemon
Directions
1. Preheat oven to 350°F. Chop two sprigs of rosemary and toss in olive oil with pepper and optional salt. Brush oil mixture all over chicken, including inside.
2. Pierce lemon several times with fork then place inside chicken cavity with two whole sprigs of rosemary. Loosely tie bird closed with string.
3. Place chicken in pan, breast down. Bake in preheated oven for 30 minutes, then turn chicken over and cook for another 30 to 35 minutes. Increase temperature to 400° and cook for 20 minutes more.
4. Remove from oven and let stand 10 minutes before serving.
Per serving
Calories: 140
Total Fat: 8 g (Sat. Fat: 2.5 g)
Sodium: 330 mg
Carbohydrate: 0 g
Fiber: 0 g
Protein: 17 g
Diabetic Exchanges: 2 medium-fat
Minnesota Wild Rice Stuffing
(Makes 10 ½-cup servings)
“Because my family is from Minnesota, our Christmas always includes this Midwest take on a traditional side dish. Made with long-grain, wild rice, this stuffing will keep you warm even on the coldest winter day.” —Brittany Seaburg, Circulation Coordinator
Ingredients
- ⅟₂ cup chopped celery
- ⅟₃ cup chopped onion
- 3 tablespoons butter or margarine
- 1 egg
- 1 ⅟₂ cup chicken broth
- 1 tablespoon minced fresh parsley
- ⅛ teaspoon pepper
- ⅟₄ teaspoon salt (optional)
- 3 cups torn whole-wheat artisan bread
- 1 ⅟₂ cups cooked wild rice
Directions
In skillet, sauté celery and onion in butter until tender. In large bowl, combine egg, broth, parsley, pepper, and optional salt. Mix in celery/onion, torn bread, and rice. Spoon mixture into greased 1-1/2-quart baking dish. Cover with foil and bake at 350°F for 20 minutes. Uncover and bake 15 to 20 minutes more or until set.
Per serving
Calories: 142
Total Fat: 5.6 g (Sat. Fat: 2.3 g)
Sodium: 278 mg
Carbohydrate: 30 g
Fiber: 3.7 g
Protein: 8.1 g
Diabetic Exchanges: 2 carbohydrate
Pancetta & Parm Brussels Sprouts
(Makes 6 ½-cup servings.)
“My siblings never thought they liked Brussels sprouts—until I introduced them to this recipe last Thanksgiving. Now they want sprouts for Christmas and New Year’s, too!” —Corey Michael Dalton, Associate Editor
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- ⅟₂ teaspoon kosher salt
- ⅟₄ cup finely chopped pancetta (about 1 ounce)
- 1 teaspoon olive oil
- 3 minced garlic cloves
- 2 tablespoons freshly grated Parmesan cheese
Directions
Boil 2 quarts of water. Add kosher salt and halved Brussels sprouts to water. Boil sprouts for 4 or 5 minutes until bright green. Drain and set aside. In pan, cook pancetta over medium heat until it releases its juices, then add olive oil. Sauté garlic and pancetta in olive oil for several minutes. Add sprouts and cook for 5-6 minutes, stirring often. Serve sprouts with Parmesan cheese sprinkled on top.
Per serving
Calories: 65
Total Fat: 1.9 g (Sat. Fat: 0.7 g)
Sodium: 302 mg
Carbohydrate: 7.9 g
Fiber: 3 g
Protein: 6 g
Diabetic Exchanges: 1.5 nonstarchy vegetable
Lemon Pound Cake with Raspberry Sauce
(Makes 12 servings.)
“The sweet yet tart flavor of the lemon cake paired with the red raspberry drizzle makes this the perfect dessert for any holiday meal. Add a dollop of whipped cream to really push it over the edge.” —Jeff Slavens, Special Projects Coordinator
Ingredients
- 1 ⅟₂ cups all-purpose flour
- 2 teaspoons baking powder
- ⅟₂ teaspoon kosher salt
- 1 cup plain Greek yogurt
- 1 cup sugar
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (2 lemons)
- ⅟₂ teaspoon pure vanilla extract
- ⅟₂ cup canola oil
- 12 ounces frozen raspberries
- ⅟₄ cup sugar
Directions
1. Preheat oven to 350°F. Grease an 8 1/2-inch loaf pan. Sift together flour, baking powder, and salt into medium bowl. In large bowl, whisk together yogurt, sugar, eggs, lemon zest, and vanilla. Slowly whisk dry ingredients into wet ingredients. With rubber spatula, fold canola oil into batter until all incorporated. Pour batter into prepared pan and bake for 50 minutes or until a toothpick stuck into the center comes out clean. Cool in pan for 10 minutes, then remove from pan and slice.
2. To make raspberry sauce, place raspberries and sugar in saucepan and bring to boil. Pour through sieve to remove seeds. Drizzle sauce over cake slices.
Per serving (cake)
Calories: 247
Total Fat: 10.6 g (Sat. Fat: 1 g)
Sodium: 197 mg
Carbohydrate: 36 g
Fiber: 0.5 g
Protein: 4.3 g
Diabetic Exchanges: 2 carbohydrate, 2 fat
Per serving (sauce)
Calories: 30
Total Fat: 0.2 g (Sat. Fat 0 g)
Sodium: 0 mg
Carbohydrate: 7.5 g
Fiber: 2 g
Protein: 0.3 g
Diabetic Exchanges: ⅟₂ carbohydrate
For more holiday recipes from the Post staff, go here.
Shaved Brussels Sprouts with Frizzled Ham
This refreshing twist on the usual steamed or roasted Brussels sprouts makes a scrumptious addition to any holiday meal. The inclusion of orange zest and orange juice really turns the flavor dial up to 11! (Recipe courtesy the National Pork Board.)
Shaved Brussels Sprouts with Frizzled Ham
(Makes 8 servings.)
Ingredients
- 6 slices ham (about 3 ounces), cut in half then cut crosswise into 1/4-inch strips
- 1 3/4 pounds Brussels sprouts, ends trimmed, outer leaves removed
- 1 large orange
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cups thinly sliced shallots (8 to 10)
- 6 cloves garlic, thinly sliced
- 1/4 cup pine nuts
- 2 teaspoons white balsamic or white wine vinegar
- Salt and pepper
Directions
Thinly slice the Brussels sprouts (using a food processor with a thin slicing disk or by hand). Zest the orange, then squeeze 1/4 cup of orange juice. Set Brussels sprouts, orange zest, and orange juice aside.
In a large saucepan or small stockpot over medium heat warm the olive oil. Add the ham and cook, stirring occasionally, until crisped and golden, 3 to 4 minutes. Use a slotted spoon to transfer ham to a plate and set aside.
Add the butter to the pan and melt over medium heat. Add the shallots and cook, stirring occasionally, until almost translucent, about 3 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Stir in the Brussels sprouts. Stir in the orange zest and orange juice and cook, stirring occasionally, until Brussels sprouts are tender, about 8 minutes. Remove from the heat and stir in the pine nuts and vinegar. Season with salt and pepper.
Transfer the mixture to a serving bowl, top with ham, and serve.
Nutrition per serving:
Calories: 240
Protein: 11 g
Total fat: 9 g (3 g saturated fat)
Sodium: 45 mg
Cholesterol: 20 mg
Total carbohydrates: 34 g