Side Show

3 1/2 pounds butternut squash (4 cups squash pulp)
2 tablespoons butter
2 tablespoons vegetable oil
1 large onion, chopped
1 (28-ounce) can whole tomatoes with juice
1 to 2 tablespoons maple syrup or honey
3 1/2 cups lower-sodium chicken or vegetable broth, divided
1/4 teaspoon salt

1. Preheat oven to 375F. Cut squash in half lengthwise. Place squash cut sides down in a roasting pan. Add water to depth of 1-inch. Bake 30 minutes or until tender. Scrape pulp from squash to measure 4 cups.
2. Heat butter and oil in a Dutch oven. Add onion; sauté 5 minutes.
3. Place tomatoes with juice in a food processor. Add maple syrup or honey; process until blended. Add butternut squash; process until smooth. Add squash mixture, chicken broth and salt to Dutch oven; stir well and heat through. Garnish with chopped tomato.
Serves 8.

Recipe by Crescent Dragonwagon, "Relish the Holidays," Nov. 2006.

Per serving: 143 calories, 7g fat, 3g prot., 20g carbs., 4g fiber, 540mg sodium.

2 to 3 medium-large beets, scrubbed and trimmed

Vinaigrette:
1/4 cup dark raisins
½ cup cider vinegar, boiling
1 tablespoon honey
2 tablespoons diced roasted beets
1 teaspoon Dijon mustard
3/4 teaspoon salt
1 cup toasted walnut or vegetable oil

Salad:
1 pound mesclun or spring mix
1 head romaine, separated into leaves, and sliced into 1 ½ inch wide strips
3 green onions, chopped
¾ cup walnut pieces, toasted
4 ounces blue cheese, crumbled
1 crisp tart apple, unpeeled, diced

1. Preheat oven to 400F. Wrap beets in foil, place on a baking sheet and bake 30 to 45 minutes or until crisp-tender. Cool; run under cold water to slip off skins. Dice, reserving 2 tablespoons for vinaigrette.
2. To make the vinaigrette, place raisins in a heatproof bowl; pour on boiling vinegar. Let stand 30 minutes or until raisins are plump and liquid is cool. Transfer to food processor.
3. Process until raisins form a dark paste. Add honey, 2 tablespoons diced beets, mustard and salt and continue processing. Gradually add oil. Transfer to a bottle or bowl. Refrigerate. Return to room temperature and shake or stir well before using.
4. To prepare the salad, combine greens, romaine and green onions in a large salad bowl. Toss well. Add walnuts, beets, blue cheese and apple to salad; drizzle half of vinaigrette over salad and toss well. (Store remaining dressing in refrigerator for up to a month). Serves 8.

Recipe by Crescent Dragonwagon, "Relish the Holidays," Nov. 2006.

Per serving: 300 calories, 25g fat, 6g prot., 13g carbs., 4g fiber, 360mg sodium.

2 medium bunches broccoli rabe (about 1 pound), trimmed and coarsely chopped
2 tablespoons extra-virgin olive oil
2 garlic cloves, sliced
1/2 teaspoon salt
Coarsely ground black pepper

1. Place broccoli rabe in a large saucepan; cover with water. Bring to a boil and cook 2 minutes; drain well.
2. Heat oil in a large skillet over medium heat. Add garlic; sauté 3 minutes, taking care not to brown. Add broccoli rabe, salt and pepper; sauté 2 minutes. Serves 8.



Recipe by Crescent Dragonwagon, "Relish the Holidays," Nov. 2006.

Per serving: 70 calories, 5g fat, 2g prot., 3g carbs., 0g fiber, 160mg sodium.

4 pounds Yukon Gold potatoes, peeled and cubed
1 1/2 pounds celery root, peeled and cubed
3 tablespoons butter
1/3 cup sour cream or plain yogurt, room temperature
4 ounces mascarpone, Italian-style cream cheese or conventional cream cheese, room temperature
1 teaspoon salt
Freshly ground black pepper

1. Place potatoes and celery root in a large pot; cover with water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender. Drain, reserving 1 cup of water.
2. Add butter and reserved cooking water to potatoes and mash. Add sour cream, mascarpone, salt and pepper and stir well. Serves 8.

Recipe by Crescent Dragonwagon, "Relish the Holidays," Nov. 2006.

Per serving: 380 calories, 17g fat, 8g prot., 48g carbs., 4g fiber, 980mg sodium.