Cooking Light, November 2014 Page 182
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Crispy Smashed Potatoes with Chive Sour Cream
These potatoes deliver the best of both worlds: creamy, starchy center and crisp, golden edges. To smash, place the back of a wide spatula over each potato, and then press with the heel of your hand.
Honey-Roasted Butternut Squash
This side is simple and fabulous. The cooking is mostly hands-off, and the prep is easy. Serve the tender butternut squash in large pieces to catch every last bit of the honey butter drizzle.