wild side

Sometimes it's the visual appeal that makes people go wild for a dish. Sometimes it's the flavor.
SIMPLY ROASTED SQUASH
2 kabocha squash or large acorn squash (31/2 to 33/4 pounds each)
1/4 cup olive oil
Sea salt
Freshly ground black pepper
Several sprigs fresh watercress or oregano
Preheat oven to 400 degrees. Line 2 baking sheets with foil.
Cut each squash in half lengthwise. Remove and discard seeds. With a large knife, cut each half into 11/2- to 2-inch wedges. Arrange the wedges on the baking sheets, the brush them with olive oil and sprinkle with salt and pepper.
Bake the squash 25 to 30 minutes, or until tender when pierced with a fork and browned around the edges. Transfer the squash to a serving platter. Drizzle with additional olive oil and garnish with watercress or oregano.
Makes 8 to 10 servings.
(Recipe from the November 2006 issue of Country Home magazine)
TWO-POTATO MASH
2 pounds sweet potatoes (about 2 large)
1 cup fat-free sour cream, divided
1/4 cup packed brown sugar
1/4 cup butter, divided
1 teaspoon kosher salt, divided
1/4 teaspoon cinnamon
1 (22-ounce) bag frozen mashed potatoes
21/4 cups fat-free milk
1/2 teaspoon black pepper
Pierce the sweet potatoes with a fork and arrange on paper towels in a microwave. Microwave on high for 12 minutes, or until tender, rearranging the potatoes after 6 minutes. Let the potatoes stand for 6 minutes.
Peel the potatoes and mash them in a large bowl. Add 1/2 cup sour cream, sugar, 2 tablespoons butter, 1/2 teaspoon salt and cinnamon. Stir until blended. Cover with foil to keep warm.
Heat the frozen mashed potatoes in a large microwave-safe bowl according to package directions, omitting any added salt or fat. Add the milk, remaining sour cream, butter, salt and pepper. Stir to combine.
Spoon the sweet potato mixture over the mashed potatoes, swirling with a spoon. To get a marbling effect, don't blend completely.
Makes 12 servings.
(Recipe from the January/February 2006 issue of Cooking Light magazine)
ROASTED GREEN BEANS AND RADICCHIO WITH GARLIC
3 pounds green beans, trimmed
12 cloves garlic, smashed
2 tablespoons extra-virgin olive oil
Salt
Pinch dried red pepper flakes
2 medium heads radicchio, quartered, cored and cut into 1/2-inch-wide strips
2 tablespoons balsamic vinegar
Freshly ground black pepper, to taste
Position 2 racks in the center of the oven. Preheat oven to 450 degrees.
Divide the green beans and garlic between 2 heavy, large rimmed baking sheets, spreading them in a single layer. Drizzle with olive oil, then sprinkle with salt and red pepper flakes.
Roast until the green beans begin to brown, about 15 minutes. Divid the radicchio and vinegar between the baking sheets and toss to combine. Continue roasting until the vegetables are tender and brown in spots, about another 10 minutes. Season with salt and pepper.
Makes 12 servings.
(Recipe from the November 2006 issue of Bon Appetit magazine)