Sweet Potatoes, Green Beans, and Squash! Oh My!

Who doesn't love sidedishes. They're arguably the best part of the meal, so try one (or two or three) of these on for sides

Herbed Scalloped Yams
1/2 pounds yams, peeled and cut into 1/4-inch slices
2 tablespoons olive oil
2 garlic cloves, pressed
1 teaspoons salt
1 teaspoons coarse black pepper
1 tablespoons chopped fresh sage
1 tablespoons chopped fresh parsley
1 1/2 cups half-and-half

1. Preheat oven to 350°F.
2. In large bowl toss all ingredients.
3. Transfer to lightly oiled casserole dish, spreading out slices with your fingers.
4. Bake 45 minutes or until potatoes are tender and top is golden brown.

Pumpkin and Sweet Potato Soup with Bacon Bits
2 ounces reduced-sodium bacon or turkey bacon, coarsely chopped
2 shallots or small onions, finely chopped
2 quarts chicken stock or vegetable stock
12 ounces sweet potatoes, peeled and cut into 1/2-inch pieces
1 can (16 ounces) solid-pack pumpkin or 2 cups cooked winter squash
1/8 teaspoon each salt and pepper
Pinch of ground nutmeg
2 tablespoons chopped parsley

1. In a 4-quart saucepan, cook the bacon over moderate heat about 3 minutes, until the fat is rendered and the bacon is crisp. Using a slotted spoon, transfer the bacon to paper towels and reserve.
2. Add the shallots to the saucepan, then 1/4 cup of the stock, and sauté, stirring constantly, about 3 minutes, until softened.
3. Add the sweet potatoes and cook, stirring, about 3 minutes. Pour in the remaining stock and bring to a boil. Simmer, partially covered, about 10 minutes, until the sweet potatoes are very soft.
4. Using a slotted spoon, transfer the vegetables to a blender or food processor and purée until smooth. Add the pumpkin and process to combine.
5. Add the vegetable purée to the saucepan and return to a simmer. Stir the salt, pepper and nutmeg into the soup. Serve sprinkled with the crumbled bacon and parsley.
Makes: 9 1/2 cups

Candied Parsnips
2 pounds parsnips, trimmed
1/4 cup butter
2 tablespoons honey
1/4 teaspoon ground nutmeg
Minced fresh parsley

1. With a vegetable peeler, peel parsnips.
2. In a Dutch oven, cook parsnips in a small amount of salted boiling water for 25 minutes or until tender; drain. Let stand until cool enough to handle.
3. Cut parsnips into slices or julienned strips.
4. In the same pan, melt butter. Stir in honey and nutmeg.
5. Add parsnips and stir to coat.
6. Cook until lightly browned and sprinkle with parsley.
Serves 8

Maple Squash and Apples
3/4 cup maple syrup
1/2 cup butter, cubed
1/4 cup apple juice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
3 small butternut squash (about 1-1/2 pounds each)
4 large tart apples, peeled and cut into 1/4-inch slices

1. In a small saucepan, combine the syrup, butter and apple juice. Bring to a boil over medium heat, stirring occasionally. Cook and stir for 5 minutes or until slightly thickened. Remove from the heat; whisk in the cinnamon, salt and allspice. Set aside.
2. Peel squash and cut in half lengthwise. Remove seeds and cut into 1/4-in. slices. Place a third of the squash in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the apples and a third of the squash. Top with alternating slices of remaining squash and apples. Pour syrup mixture over the top.
3. Cover and bake at 400° for 30-35 minutes or until squash is almost tender. Uncover; bake 15 minutes longer, basting twice.
Serves 8-10

Thanks Reader's Digest Living!