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.