Southern Side Dish Supreme!

Going to credit Listener Steve for reminding me to pull this one out of the Recipe File this week--a tasty, easy to make side-dish----Cheddar Cheese-Garlic Grits.
Even if you don't like grits, which are a staple in Southern households, this is really a very tasty side dish that you can enjoy with any type of meat or fish entree.

Apple-Pear-Cranberry Slaw.

Fall is prime pear and apple harvesting season. Enjoy this wonderful autum side dish using the abundance of fresh apples and pears. It goes well with any kind of meat. Delicious!

Butternut Squash Rolls

Hot butternut rolls off the grill are a perfect compliment to beef and pork roasts, or any comfort food entree. Here's a unique way to use this fall sqash.

Grilled Acorn Squash

Grill Roasted Acorn Squash:                                                                          INGREDIENTS:

2 acorn squash
3 tablespoons unsalted butter, softened
1/2 teaspoon kosher salt
4 tablespoons maple syrup
3 teaspoons minced fresh ginger (optional)
4 tablespoons chopped pecans (optional)

1. Preheat grill to 400F. Slice a thin piece off both ends of the squash, including the stem. Cut the squash in half crosswise. Scoop out the seeds with a sturdy spoon.

2. Line a pan in which the squash can fit snugly with foil, sprayed with vegetable spray . to prevent squash from sticking.

3. Set the squash halves in the baking pan and smear the flesh with the softened butter. Sprinkle with the salt. Drizzle maple syrup over the cut edge of the squash and into the cavity (most of the liquid will pool there) and sprinkle with the ginger, if using.

4. Roast the squash halves until nicely browned and very tender when pierced with a fork, about 1 hour and 15 minutes for a small to medium squash (larger squash may take longer); add the pecans, if using, for the last 10 minutes of cooking. Do not undercook. Serves 4.