Golden squash, green beans will brighten dinner table

Thanksgiving’s right around the corner, so here are simple, healthful side dishes to complement the turkey and add some color to the table.

For safe cooking tips, see www.fsis.usda.gov/factsheets/lets_talk_turkey/ index.asp.

Butternut Squash with Rosemary and Cranberries

2 tablespoons extra-virgin olive oil

1 tablespoon plus 1 teaspoon balsamic vinegar, divided

1 teaspoon finely chopped fresh rosemary

2 pounds butternut squash, seeded and cut into 1-inch cubes (about 6 cups)

4 tablespoons dried cranberries

Salt and pepper to taste

Preheat oven to 400 degrees. In large bowl, combine olive oil, 1 tablespoon balsamic vinegar and rosemary, then toss in squash cubes and mix.

Arrange squash in single layer on a cookie sheet. Roast 20 minutes, turn over and roast another 20 minutes or until squash is very soft and starting to caramelize.

Remove from oven and toss with remaining balsamic vinegar, cranberries, salt and pepper. Serve hot. Serves 6.

Approximate nutrient analysis per serving (not including salt to taste): 170 calories, 5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 10 mg sodium, 33 g carbohydrate, 5 g fiber, 10 g sugar, 2 g protein

Fresh Green Beans and Bell Peppers

2 tablespoons olive oil

1 pound fresh green beans, trimmed

1 red bell pepper, cut into thin strips

3 shallots, sliced

2 garlic cloves, minced

1/2 teaspoon kosher salt

1/8 teaspoon ground red pepper

Heat oil on medium-high in medium pan. Add rest of ingredients and sauté. Add 1/4 cup water.

Cook covered 4 to 6 minutes, then uncover and cook, stirring often, 1 to 2 more minutes or until water is evaporated and beans are crisp-tender. Serves 8.

Approximate nutrient analysis per serving: 70 calories, 3.5 g fat, 0 g saturated fat, 0 mg cholesterol, 125 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g sugar, 2 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.