Entertaining expert Christy Rost joins EatsandDrinks.com    Entertaining Tips Juggling the demands of today's busy lifestyles may leave you feeling that you have no time for entertaining, but by keeping things simple, everyone can enjoy the pleasures and rewards of entertaining family and friends. The autumn season is perfect for cozy, casual dinners, and November is the best month of all.  Autumn's chill creates the ideal atmosphere for fireside entertaining, and these pre-holiday weeks mean we can do this with minimal fuss.  No complicated decorating, traditional meals or showstopper desserts needed here!  Instead,  home style meals shared with friends make late autumn entertaining uncomplicated and particularly enjoyable for all. Candlelight plays an important role in entertaining, and November's early nightfall allows us to take full advantage of this all-important decorative accessory.  Candlelight softens any room, so I use it throughout the house, starting with the entryway.  Nothing makes guests feel more relaxed and welcome than a room bathed in the glow of flickering candlelight. Chilly nights candem and flexibility in selecting a site for dining. A dining room filled with flickering tapers may be your style, but when northern winds blow in a cold November rain or snow, a heartwarming meal served on the coffee table in the family room may be much more appealing. Take advantage of Mother Nature's extremes by turning your gathering into a hearth-side culinary experience.  Place plump pillows on the floor around the coffee table, drape the table in colorful runners and placemats, and group candles of various heights on a tray in the center of the table.  While adding final touches to the meal, have guests join you in the kitchen for cocktails; then serve the meal buffet-style from a kitchen counter or island.  Pour wine while the guests seat themselves on the pillows, and you are ready to enjoy an evening of great food with special friends. An impressive side dish your guests will love is my oh-so-easy recipe, 1 Turban Squash with Spiced Apple Compote.  I created this tasty recipe for my television cooking show, Just Like Home, which airs four times weekly on Fort Worth's Community Cable Television channel 45.  Simply steam the squash upside down in a covered skillet of water; then fill with a fruity, spicy apple compote that takes just minutes to prepare.  The compote may even be made ahead; then reheated just before serving.  This is one side dish your family and guests will request over and over, especially during the holidays! Turban Squash with Spiced Apple Compote 1 large turban squash (about 4 pounds) 1 large Granny Smith apple, cored and diced 2  tablespoons unsalted butter 1/ 4 cup golden raisins 1/ 4cup Zante currants (look for these next to the raisins) 1/ 4 cup dried cranberries 1 teaspoon cornstarch 1/ 2 cup apple juice 1 tablespoon packed brown sugar 1 teaspoon cinnamon 1/ 4 teaspoon freshly grated nutmeg Slice upper end off squash with a sharp knife. Scoop out seeds from upper and lower portions of squash with a spoon.  Save seeds for roasting, if desired.  Discard pulp. Place large lower portion of squash face down in a skillet containing 1/ 2-inch water.  Cover skillet tightly with a lid, place over high heat and bring to a boil.  Reduce heat to medium-low and steam squash 15-20 minutes until inside is soft.  Add additional water as needed.  Steam top of squash. Meanwhile, melt butter in a medium saucepan over low heat.  Add chopped apple; saute over medium-low heat 5 minutes until apple begins to soften. Stir in raisins, currants and cranberries. In a small bowl, whisk apple juice into cornstarch until smooth.  Stir mixture into apples along with brown sugar and spices.  Reduce heat to low and simmer mixture, stirring occasionally, until apples are soft and sauce is thickened. Remove squash from skillet and place face up on a serving dish.  Fill squash with apple compote, place top of squash over compote at an angle, and serve immediately. Read more of Christy Rost's articles in her archives. Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com