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Ok…. so it’s not fun to be cooking last minute, especially if it’s for a large party, but that doesn’t mean it’s impossible!

Our friends at Joy in Every Season suggested this as the perfect side dish for the holidays, because it has a little bit of everything.

Fresh squash and zucchini, juicy vine ripened tomatoes, and fork tender potatoes, line this divine dish.

Did I mention it’s also pleasing on the eyes?  Just look at it!

I intend to serve this accordion of taste, with a side of crusty french bread and butter, as well.

This recipe takes about 45 minutes and serves as many as can get their hands on it, until its gone!

If Parmesan is not your thing, use a little bit of butter on the top before cooking.

I also sprinkled fresh basil all over the top, as I love the aroma it leaves on my hands.

Our friends at Joy in Every Season, had this to say about the recipe:

“This Potato, Tomato, Squash Bake is the perfect side dish. It contains both your starch and veggies, it’s simple to make, tastes delicious, and goes well with chicken or beef. And, if you truly eat with your eyes first, then this dish gets extra points! It’s as beautiful as it is tasty!”

Recipe and photo courtesy of Joy in Every Season

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Have all those holiday meals left you craving for a beautiful, tasty side dish on your everyday meals as well? I know – sometimes it seems impossible to spend time on making dinner, let alone specific side dishes, but a nicely prepared meal just makes you feel comfy and happy. Doesn’t it? This recipe is going to help you get a wonderful side dish to complement your main course – and it’s not as difficult or time consuming as you’d think!

Roasted squash is a typical side dish on any Thanksgiving table. But why not give it a little kick and serve them year round, instead of just Thanksgiving? These squash are laced with Mexican chilis. The squash retains a tender sweetness, with hints of citrus. The sprinkling of crunchy little sesame seeds, adds the perfect final touch. This side plate only takes an hour of time from prep to cooking, which makes it an ideal dish for a weeknight meal.

Recipe and photo courtesy of The Food Network

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Quick tip: The squash can be made up to 4 hours ahead. Serve at room temperature.

Butternut squash is most often used as a part of a side dish, but with this Sausage-Stuffed Butternut Squash recipe, it really sings as a main dish! Winter squash, particularly this form of it, has just the right amount of sweetness to go well with most anything. I think that pairing it with these other healthy and fresh ingredients makes for a spectacular hearty dinner for the colder months of the year. And you can go easy on yourself since this is a low fat dish!

I had heard of stuffed eggplant, but I hadn’t tried using eggplant in a stuffing before. I have to say, it works really well for this recipe. It adds a bit of earthiness to balance the sweet and savory flavors nicely. Each butternut squash half is pretty much a meal in itself, though of course you could always throw in a good salad if you want something extra on the side. And of course you can expand the recipe, if you have a larger group to feed. Enjoy!

Recipe and photo courtesy of 12 Tomatoes

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Quick tip: If preferred, you can use ground sausage instead of turkey or lean beef.

If you are looking for a side dish that is simple, healthy, delicious, and quick to put together, this recipe is just what you are looking for.

Ready in under an hour, this recipe serves up to four and is a healthy alternative to greasy and fatty side dishes.  These keep very well, so you may want to double down on the recipe for a little extra.

Recipe and photo courtesy of Naturally Ella

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This Butternut Squash & Creamed Spinach Casserole has the rich and filling flavor that make it perfectly suited for Thanksgiving or Christmas dinners, but give it a try, and you may find yourself making it for regular meals.  This recipe makes 8-10 servings, meaning you’ll have plenty of yummy leftovers if you cook it for a family meal.

Casseroles are usually not too difficult to put together, and they can be very satisfying and filling. The trick is having a variety of recipes at your disposal, so you don’t wind up making the same one or two all the time.  If you don’t really care for cheese, this recipe probably isn’t for you, but if you do, this butternut squash and creamed spinach casserole is a good option for breaking out of that food rut–and makes a great part of any Thanksgiving or Christmas meal.

Recipe courtesy of 12 Tomatoes

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Quick tip: Use a 9×13-inch pan for this recipe.

The great thing about making use of a side that isn’t commonly used in everyday cooking and that has a distinct appearance and flavor is that you can cook it very simply and still have a tasty dish that really stands out.  This Simply Roasted Butternut Squash is great as a low-hassle option for an autumn dinner – or anytime that you want something with a nice sweet and slightly savory flavor blend.

It really is a shame that butternut squash isn’t better known and utilized by the general public.  It not only tastes great but also is extremely good for you, as it’s loaded with Vitamin A and Vitamin C and also contains generous helpings of potassium, magnesium, Vitamin B-6, and dietary fiber, without being overloaded with simple sugars.  So how does it taste, exactly?  Well, “sweet and somewhat nutty” is the usual way of describing the flavor, I prefer to describe it this way:  It’s basically what you would get if a sweet potato and a pumpkin fell in love and had a baby.  The flavor and texture are pretty much right in the middle between those two food items.  And though there are plenty of fancy ways to make use of it, the simplest way (not to mention a very tasty and versatile way) to cook butternut squash is to half it and roast it with some spices and a few other basic items.

Recipe and photo courtesy of Oh Snap Let’s Eat

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Quick tip: If you want to go dairy free, use coconut oil instead of butter.