mild side

On the mild side, try these sides, all of which feature slight tweaking to traditional recipes.
ROAST BUTTERNUT SQUASH PUREE
3 butternut squash, each about 2 pounds
11/2 teaspoons kosher salt
1/2 teaspoon black pepper
6 small shallots, halved
4 tablespoons honey
6 sprigs fresh thyme
6 tablespoons unsalted butter
Preheat oven to 400 degrees. Trim the ends of the squash, then halve lengthwise, discarding the seeds. Place the squash, cut-side up, on a rimmed baking sheet lined with parchment paper or foil. Season with salt and pepper, then top with shallots, honey, thyme and butter.
Cover the squash with foil and roast until softened, 45 to 60 minutes. Uncover and set aside until cool enough to handle. Working in batches, scoop the squash flesh and shallots from the peels into a food processor.
Puree the squash mixture until smooth, then transfer to a serving bowl. Repeat with remaining squash and shallots. Serve warm.
Makes 6 to 8 servings.
(Recipe from the November 2006 issue of Real Simple magazine)
MANCHEGO SMASHED POTATOES
4 pounds baby red or baby Yukon Gold potatoes, large ones halved (peeled or not, to taste)
Salt
4 tablespoon butter, cut into small pieces
1/2 cup milk or cream
12 ounces manchego cheese, shredded
Freshly ground black pepper
In a deep pot, cover the potatoes with water. Cover the pot and bring the potatoes to a boil. Uncover the pot, salt the water and cook until tender when pierced with a fork, about 12 to 15 minutes.
Drain the potatoes and return them to the pot. Add the butter, milk and cheese and smash to desired consistency. Season to taste with salt and pepper.
Makes 8 servings.
(Recipe from the November 2006 issue of Every Day with Rachael Ray magazine)
GREEN BEANS WITH GINGER BUTTER
Salt
2 pounds haricots verts or other green beans, trimmed
1(3-inch-long) piece fresh ginger
3 tablespoons unsalted butter
Finely grated lemon zest from 1/2 lemon
Fill a large bowl with cold water and ice. Set aside.
Bring an 8-quart pot of salted water to a boil. Cook the beans, uncovered, until just tender, about 5 to 9 minutes. Drain the beans in a colander, then transfer to the ice water to cool and stop the cooking. Drain the beans again and pat dry.
Peel the ginger and cut into thin matchsticks.
In a 12-inch nonstick skillet over moderate heat, heat the butter until melted and the foam subsides. Add the ginger and cook, stirring, until golden, about 3 minutes.
Add the beans and cook, stirring, until just heated through, about 2 minutes. Remove the pan from the heat and add zest and 1/2 teaspoon salt, tossing to combine.
Makes 8 to 10 servings.
(Recipe from the November 2006 issue of Gourmet magazine)