Yesterday I baked some veggies to use for lunches. I grew up in a family where we didn't add butter to everything or use various gravy or mayonnaise sauces - the green beans, the peas, whatever, were served plain, or with a little salt. I also eat squash and other things that way - no need to gild the lily. I baked an acorn squash - halved, face down on a piece of foil oiled with olive oil - and a large sweet potato. I'll take these to work with my lunch and heat them in the microwave. No butter, no salt, no nothing. I do like a sweet potato casserole at Thanksgiving, it has some orange juice and butter and spices (but no extra sugar).

A couple of years ago I completely abandoned the idea of making turkey dressing at Thanksgiving. I don't like it, it takes the bird longer to roast, and it can compromise the bird if it isn't removed promptly (spoil). So I roast a turkey that has been brined, and I oil a large baking sheet and put on various root vegetables that are seasoned a bit and turned a time or two. A bowl of that on the table is healthier and I think better tasting than any stuffing people can concoct. It's also nice to add to stock or soup if there is any left over.

That said, I have a friend who makes a wonderful asparagus casserole dish that she is always requested to bring when we do a holiday potluck. I'm sure it's full of cream of mushroom soup and canned French onion rings, etc., but it is wonderful. Once a year it's worth the fuss.

SRS