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

Butternut squash with sage and brown butter. (Photo by Ray Kachatorian)

(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.

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.

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.

Moroccan Seven Vegetable Tagine

Pile of clay tangine cooking pots in Medina, marketplace, Meknes, Morocco.
Traditional tangines are pots with wide, shallow bottoms and tall, conical tops. If you don’t have a tangine, try a Dutch oven, which produces a stew as succulent and savory as any you might enjoy in Marrakesh. (Pete Niesen / Shutterstock)

Stewing—one of the easiest ways to cook—is used in nearly every culinary tradition, from Ireland’s basic kettle of meat, potatoes, onions, and carrots to sophisticated French coq au vin. Besides turning tough meat enjoyably tender, this wet-cooking method infuses bland ingredients with flavor and lets you serve vegetables in their nutrient-rich, flavor-intensified juices.

Moroccan tagines are among the most delicious stews. Tagines often include olives and/or salt-preserved lemons, but one of my favorites is a simple combination of vegetables and chickpeas. Right now, most farmers’ markets will have all the vegetables in this meatless feast. Happily, so does every supermarket, so you can easily enjoy it year round.

Moroccan Seven Vegetable Tagine
(Makes 6 servings)

seven vegetable stew in bowl



  1. In medium Dutch oven, combine turnips, carrots, onion, cumin, paprika, ginger, turmeric, and cayenne. Pour in 1 cup broth. Cover and simmer over medium heat for 10 minutes.
  2. Add butternut squash, zucchini, string beans, chickpeas, and remaining broth. Add salt and 3-4 grinds of pepper. Cover and cook until vegetables are tender, 20 minutes. Arrange tomato slices on top of the vegetables, cover, and cook until tomatoes are just soft, 5 minutes. Add cilantro and parsley and let tagine sit, covered, for 10 minutes to allow flavors to meld. Serve hot, directly from pot. This dish improves when reheated so, if desired, cool, cover, and refrigerate for up to 2 days. Reheat, covered, over medium heat.

Nutrition Facts

Per serving (1 ½ cup)

Calories: 149
Total fat: 2 g
Saturated fat: < 1 g
Carbohydrate: 30 g
Fiber: 8 g
Protein: 7 g
Sodium: 485 mg