moderate side

If your guests aren't too finicky, you might want to surprise them with one of these variants on traditional dishes.
BUTTERNUT SQUASH AND APPLE BISQUE
3 tablespoons butter
5 cups 1/2-inch cubes peeled and seeded butternut squash
11/4 cups chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1 small Granny Smith apple, peeled, cored and chopped (about 11/4 cups)
1/2 teaspoon allspice
31/2 cups vegetable broth or low-salt chicken broth
1 cup apple cider
1 cup whipping cream, divided
Salt and freshly ground black pepper
Chopped fresh parsley
In a large pot over medium-high heat, melt the butter. Add the squash, onion, carrot and celery and saute until softened, about 10 minutes. Add the apple, allspice, broth and cider. Bring to a boil, then reduce heat to medium-low. Cover and simmer until vegetables are tender, about 30 minutes.
In a blender, puree the soup, in batches if necessary. Return soup to the pot. Add 1/2 cup cream and bring to a simmer. Thin soup with additional broth, if desired. Season with salt and pepper.
Ladle soup into bowls, then drizzle with cream. Garnish with parsley.
Makes 6 servings.
(Recipe from the November 2006 issue of Bon Appetit magazine)
BAKED POTATO SOUP
4 baking potatoes (about 21/2 pounds)
2/3 cup all-purpose flour
6 cups 2 percent reduced-fat milk
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Preheat oven to 400 degrees.
Pierce the potatoes with a fork, then bake for 1 hour, or until tender. Cool the potatoes, then peel them, place them in a medium bowl and coarsely mash them. Set aside.
Place flour in a large Dutch oven, or other large, heavy pot. Gradually add milk, whisking it until the flour is blended.
Heat the milk mixture over a medium heat until thick and bubbly, about 8 minutes. Add the mashed potatoes, 3/4 cup of the cheese, salt and pepper. Heat, stirring constantly, until the cheese melts. Remove from heat.
Stir in the sour cream and 1/2 cup of onions. Cook over low heat 10 minutes, or until thoroughly heated. Do not boil.
To serve, ladle the soup into bowls and sprinkle each with remaining cheese, green onions and bacon.
Makes 8 servings.
(Recipe from CookingLight.com)
THANKSGIVING GREEN BEANS
1/4 pound bacon (about 5 slices), cut into 1/2-inch pieces
1 tablespoon Worcestershire sauce
1/2 teaspoon sugar
1/4 teaspoon dry mustard
Couple dashes hot pepper sauce
11/2 pounds green beans, trimmed
1/3 cup jarred roasted red peppers, coarsely chopped
In a large skillet over medium heat, cook the bacon until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
Remove the skillet from the heat and add the Worcestershire sauce, sugar, mustard and hot sauce, stirring it into the bacon fat. Return the skillet to high heat, add the beans and cook, tossing occasionally with tongs, until crisp-tender, about 6 minutes.
Stir in the red peppers and half the bacon, tossing until warmed through, about 1 minute. Transfer to a serving plate and top with remaining bacon.
Makes 8 servings.
(Recipe from the November 2006 issue of Every Day with Rachael Ray magazine)