Skinny oven baked squash risotto

Skinny oven-baked squash risotto is a satisfying meatless weeknight meal or an easy but impressive side dish -- without all the stirring.

I never make risotto. Seriously: I made it once or twice and, with all the freakin' stirring and attention it required, I quickly removed it from my repertoire. No time for that.

Until now! I'm bringing risotto back because I found it can be easily baked in the oven, with very little stirring and even less attention.

Made with acorn squash, this skinny oven-baked squash risotto is satisfying and filling enough to stand alone as a meatless weeknight dinner entree, accompanied by a green salad. Because we are trying to eat more meatless meals around Casa de Ninj. But it also makes an easy but impressive side for a Sunday dinner.

And, of course, you could easily substitute butternut squash for the acorn, if butternut's more your jam.

Broccoli and Brussels sprout slaw with olives

Broccoli and Brussels sprouts slaw with olives and almonds: a healthy, easy, make-ahead side dish for Thanksgiving or any festive dinner.

If you saw my homemade "canned" cranberry sauce recipe last week, you'll understand that we often celebrate a little something I call "Fakesgiving" around Casa de Ninj. This year, we had our Fakesgiving last weekend, just before The Big Day, as we'll be traveling to a relative's house to spend the actual holiday.

But I love our annual Thanksgiving dishes (and the legendary leftovers!) so much that I couldn't bear to miss them this year. So I had my own pre-Thanksgiving Thanksgiving: Fakesgiving.

(I'll note, it sounds better than a friend's alternative -- "Freaksgiving" -- which, scarily, I think just means dinner with her family.)

Each year, I try to add one new or modified dish to the line up to keep things fresh. Last year, it was apple and herb stuffing muffins. For this year's Fakesgiving, I forwent the traditional green beans almandine for something a little fresher and crunchier: broccoli and Brussels sprout slaw with olives and almonds.

Lightened blue cheese potato salad

Lightened blue cheese potato salad, made with Greek yogurt, is the perfect side for late summer BBQs or back-to-school weeknight dinners.

I can't believe it -- kids are already headed back to school.

Seriously: that's cray cray. I feel as if summer has barely gotten started yet the new bus drivers are driving training routes through our area in preparation for the first day of school next week.

I grew up in New England, so I associate the first day of school with, roughly, Labor Day, not the first week in August. In my book, August should still be summer, given that it is still summer according to the calendar. And the thermometer as well.

Lordy, who can think about back-to-school corduroys when it's in the 90s outside? All I can think about is grilling out or eating salads so as to not heat up the kitchen.

Long live the August BBQ cookout!

And, of course, what's the best thing about cookouts? The side dishes! And nothing says "cookout side dish" like a good, creamy potato salad.

Am I right?