These are best eaten the day they are made.

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These rolls get theri tender texture from the folding technique and being allowed to rise just once.

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Great addition to swirl into soups or onto pasta. The uses are as varied as your imagination!

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6 cups (1-1/2-inch)cubed, peeled butternut squash (about 2-1/2 lbs)
1 T olive oil
1-1/2 tsp dried herbes de Provence
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
2 medium onions, each cut into 8 wedges
cooking spray

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Placing a heavy pan on top of the potatoes compressses the slices, which makes the finished dish easier to cut into wedges.

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A big platter of vegetables offers everyone their favourites.

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These are BBQ flavoured potatoes. Great with steak as a side dish.

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This moist, sweet-savoury side dish is a cross between corn bread and corn pudding.

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This rich dish goes well with pork & Zinfandel or Cabernet wine.

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A modern take on the classic bake potatoe.

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This is not a pie as such with pastry and the like. I call it a pie because you serve it in wedges.

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In Tuscany this is a favourite side dish. It is a little labour intensive, but this recipe brings out and intensifies the flavour to how beets should taste......

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It is hard to say if this is a side dish or a salad. It is delicious anyway.

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Spaghetti squash has a mild flavour and wonderful texture I do not want to completely overpower. This recipe works well to enhance the flavours.

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This is one of America's Test Kitchen's tried and true recipes.

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