There's a fairly similar recipe on here for roasted broccoli, but there's no temperature set, and that's KEY! Also, I like the broccoli to stand on its own--no need for pignoli, aka pine nuts! I, myself, have always loved broccoli, but this method of cooking is BY FAR the best.
This is a delicious butternut squash recipe from Ina Garten / The Barefoot Contessa. We really enjoy this during the holidays. It is best when the squash is cut in medium to large chunks so that the outside gets a maple-flavored crust, and the inside stays soft and delicious.
Adapted from Southern Living. This is very different from the usual green bean casseroles out there. I prefer sweet onions such as Walla Walla or Vidalia, but ordinary cooking onions are fine too. French style green beans are regular green beans that have been thinly sliced. If all you have is the regular kind, simply slice them into thin strips with a knife or use them whole.
This recipe has been a big hit at family gatherings and potlucks for years! It could also be used as a light dessert. I have also used French Vanilla pudding mix. It makes a large amount so make sure to use a very large mixing bowl.
This recipe comes from Brian Turner, the greatest living Yorkshire chef. It's chief glory is that all the measurements are by volume so adjusting it to suit larger or smaller groups is dead easy. I always use a yogurt container to measure it but you could use a bucket if you've a large group for which to cater.