Savory Sides

Glazed Acorn Squash

Makes 4 to 6 servings

2 tablespoons olive oil, divided
2 large acorn squash, sliced ½ inch thick and seeded
1 teaspoon kosher salt
1 teaspoon ground black pepper
6 tablespoons fig preserves
2 tablespoons balsamic vinegar

1. Preheat oven to 400°. Line a large rimmed baking sheet with foil.

2. Drizzle 1 tablespoon oil onto prepared pan. Place squash on pan; drizzle with remaining 1 tablespoon oil, and sprinkle with salt and pepper.

3. Bake until tender, about 30 minutes.

4. Meanwhile, in a small saucepan, bring preserves and vinegar to a boil over medium-high heat, stirring frequently. Drizzle onto squash; serve immediately.

Mushroom and Wild Rice Casserole

Makes 4 to 6 servings

5 tablespoons butter
1 (8-ounce) package sliced fresh baby portobello mushrooms
1 cup chopped yellow onion
1 (8-ounce) package long-grain and wild rice blend with seasoning
2 tablespoons chopped fresh thyme
1 (10.5-ounce) can cream of mushroom soup
1 (10.5-ounce) can beef consommé
Garnish: fresh thyme

1. Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray.

2. In a large skillet, melt butter over medium heat. Add mushrooms and onion; cook, stirring occasionally, until just tender, about 5 minutes. Stir in rice and thyme; cook, stirring constantly, for 3 minutes. Remove from heat, and stir in soup and consommé until well combined. Spread mixture into prepared pan, and cover with foil.

3. Bake until rice is tender and liquid is absorbed, 45 to 60 minutes. Let stand for 5 minutes before serving. Garnish with thyme, if desired.

Cheesy Cauliflower and Broccoli Bake

Makes 6 to 8 servings

4 cups fresh cauliflower florets
4 cups fresh broccoli florets
6 tablespoons salted butter, divided
¼ cup all-purpose flour
2 cups whole milk
1 (4-ounce) jar diced pimientos, drained
1 teaspoon kosher salt
1 teaspoon Dijon mustard
1 (8-ounce) package sharp Cheddar cheese, shredded