Speedy Side Dishes: Fall and Winter

By: Vanessa Greaves

Quick and easy side dishes for busy weeknight meals.

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If your weeknight meal planning happens on the way home from work, the main dish is probably getting all your attention and side dishes are just an afterthought. We're going to get you out of that same ol' same ol' side dish rut with simple recipes you can pull together in 15 minutes or less.

Pasta, Potatoes, and Rice

Spinach & Greens

Salads and Slaws

Fall and Winter Produce

More Speedy Side Dish Ideas

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Jean D.

Sep. 8, 2009 8:07 pm

This is my favorite food web-site. There isn't anything you can ask about that isn't available here. The recipes are delicious and I love reading the reviews.

TRISH

Sep. 8, 2009 10:43 pm

Does anyone have hints regarding freezing winter squash? I am assuming it needs to be cooked first???

mrsjkoster

Sep. 9, 2009 8:16 am

Trish, this is my go-to site for anything to do with canning and freezing food. We bake the squash or pumplin in the oven, then put in zip-top bags to freeze. http://www.uga.edu/nchfp/how/freeze/squash_winter.html

Maggie

Sep. 11, 2009 7:32 am

I just froze green and yellow zucchini. I chopped the squash and added a small amount of water. Simmered until tender. Put into zip-top bags to freeze. I then will use the squash different ways. One is to add onions, tomatoes, peppers and seasonings, plus butter or olive oil. I also add to soups. The yellow zucchini is used for a casserole of bread cubes, an egg, butter, sugar, cheese and baked.

SANDYB5

Sep. 12, 2009 8:04 am

I would treat that squash same as I do yellow and zucchini. I slice and cook tender, drain (not too dry), mash and freeze in 2 to 3 cup portions. use as you would cooked squash in casseroles, top of stove "cooked down" southern style, etc. I have never had any luck just parboiling and freezing because it is just to watery. Good luck. Sandyb5

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