Looking for sides to accompany your dishes during lockdown? Well we’ve got you covered with delicious creations.
CREAMED SPINACH
Creamed spinach is a simple side dish that is also the perfect way to use up any dying spinach. The creaminess will make you forget you’re eating spinach and make everyone a fan.
baby spinach
2 tbsp butter
1/2 medium yellow onion, finely chopped
2 cloves garlic, minced
1/2 cup of milk
1/4 cup of heavy cream
cream cheese
Salt
Freshly ground black pepper
Pinch cayenne pepper
Freshly grated Parmesan
In large pot of boiling salted water, cook spinach for 30 seconds. Drain and place in a bowl of ice water. When cool enough to handle, drain and squeeze out as much excess water as possible.
In a large pan over medium heat, melt butter. Add an onion and cook until soft, 5 minutes. Add garlic and cook for 1 minute.
Add milk, heavy cream, and cream cheese to the pan. Simmer until cream cheese is melted. Season with salt, pepper, and a pinch of cayenne.
Add spinach and Parmesan and stir.
Butternut squash has an advantage on potatoes when it comes to a puree. After roasting, butternut squash becomes extremely smooth and creamy. Instead of the added milk or cream, the squash gets blended with a little butter for a velvety smooth side dish. It’s one of our favorite ways to serve the vegetable and it takes very little effort!
Butternut squash, peeled, seeded, and cut into 1″ cubes
4 tbsp extra-virgin olive oil
Salt
Freshly ground black pepper
4 tbsp butter
Cayenne pepper, for garnish (optional)
Preheat oven to 180. On a large baking sheet, toss butternut squash with oil and season with salt and pepper.
Roast until squash is extremely tender, tossing halfway through, about 30 minutes.
Place squash and butter into the bowl of a food processor and blend until smooth.
Serve with a pinch of cayenne pepper, if using.
CHEESY BACON BUTTERNUT SQUASH
This cheesy squash dish is delicious! The balance of sweet, salty, and creamy is extremely addictive.
Butternut squash, peeled and cut into 1″ pieces
2 tbsp olive oil
2 cloves garlic, minced
2 tbsp chopped thyme
Salt
Freshly ground black pepper
1/2 packet of bacon, chopped
Shredded mozzarella
Freshly grated Parmesan
Chopped fresh parsley, for garnish
Preheat oven. In a large ovenproof pan or pot, toss butternut squash with olive oil, garlic and thyme. Season with salt and pepper, then scatter the bacon on top. Bake until the squash is tender and the bacon is cooked through, 20 to 25 minutes.
Remove the pot from oven and top with mozzarella and Parmesan. Bake for another 5 to 10 minutes, or until the cheese is melty.
Garnish with parsley and serve warm.
CAULIFLOWER BAKE
A creamy rich dish that no matter how hard we try, we can never give it up. This version made with cauliflower let’s us have the decadence without the guilt. Just make sure to dry the cauliflower well before layering it into the sauce so you don’t end up with a watery mess.
1 large head cauliflower
2 tbsp.butter, plus more for pan
2 cloves garlic, minced
2 tbsp.all-purpose flour
1/2 cup of whole milk
Freshly grated Parmesan
2 tsp freshly chopped thyme
Salt
Freshly ground black pepper
Freshly chopped parsley, for garnish
Preheat the oven. Butter a medium casserole dish and in a large pot of boiling salted water, cook cauliflower for 3 minutes. Use a spoon to transfer to a bowl of ice water to cool. Drain, then lay cauliflower out on a baking sheet lined with paper towels to let dry completely.
In a large dish over medium heat, melt the butter. Add garlic and cook for about 1 minute. Whisk in flour and cook until flour is golden and starts to bubble, about 1 minute. Add milk slowly and stir until mixture comes to a simmer. Boil until slightly thickened.
Turn off heat and add Parmesan and thyme. Stir until cheese has melted, then season with salt and pepper.
Add about half the cauliflower to prepared pan, then pour in half of the cream mixture. Repeat with remaining cauliflower and cream.
Bake until bubbly and golden on top, about 25 minutes.
Garnish with parsley and serve warm.
