Invite friends over for a lightened-up take on a traditional meal. It's so easy that the cook can relax, too.

On the Menu: A Classic, Cozy Feast (without the fuss)

— sparkling red-wine cocktails

— antipasto and cheddar and pickle skewers

— rosemary-garlic roast beef and potatoes with horseradish sauce

— roasted acorn squash

— green salad with herbs

— braised Broccolini

Antipasto Skewers

Makes 8 servings

Onto each of sixteen 4-inch skewers, thread 1 piece giardiniera (Italian pickled vegetables), 1 pimento-stuffed green olive, 1 bocconcino (bite-size fresh mozzarella ball) and 1 small piece thinly sliced prosciutto.

Nutritional information per 2 skewers: 121 calories; 3 grams fat (1 gram saturated fat);14 grams protein; 8 grams carbohydrates; 1 gram fiber

Cheddar and Pickle Skewers

Make 8 servings

Onto each of sixteen 4-inch skewers, thread 1 cornichon, 1 pickled onion and 1 cube cheddar. Serve with baguette slices, if desired.

Nutritional information per 2 skewers: 70 calories; 5 grams fat (3 grams saturated fat); 4 grams protein; 3 grams carbohydrates; 1 gram fiber

Sparkling Red-Wine Cocktails

Makes 8 servings

Mix together 1/3 cup sugar and 1/4 teaspoon ground cinnamon and spread on a small plate. In a large pitcher, combine 5 1/2 cups Lambrusco or other sparkling red wine, 24 ounces sparkling orange beverage, such as Orangina, and 4 ounces bourbon or other American whiskey. Rub an orange wedge around rims of eight rocks glasses, then dip glasses in cinnamon-sugar mixture to coat. Fill with ice, add cocktail mixture and serve with orange slices.

Nutritional information per serving: 208 calories

Rosemary-Garlic Roast Beef and Potatoes with Horseradish

Makes 8 servings

Top round roast is low in fat but has great flavor. It is at its most delicious when cooked to medium-rare and sliced very thin, against the grain.

1/4 cup extra-virgin olive oil

1/2 cup finely chopped fresh rosemary leaves

6 garlic cloves, minced

1 teaspoon finely grated lemon zest

Coarse salt and ground pepper

1 top round beef roast (3 pounds), trimmed and tied

2 pounds small potatoes, halved or quartered if large

Horseradish Sauce (see below)

1. Preheat oven to 400 degrees. In a small bowl, stir together 3 tablespoons oil, rosemary, garlic and lemon zest; season with salt and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium-high. Pat beef dry and add to skillet. Increase heat to high and cook, turning with tongs, until beef is browned on all sides, about 10 minutes.

2. Brush or spoon rosemary mixture over roast and place in oven. Roast 20 minutes. Remove from oven and place potatoes around roast, tossing in pan juices. Roast until potatoes are tender

and beef is medium-rare (an instant-read thermometer inserted in thickest part of roast should read 120 F to 125 F), about 30 minutes to 35 minutes. Transfer roast to a cutting board, loosely tent with foil and let rest 10 minutes. Toss potatoes with pan juices; tent with foil. Thinly slice meat against the grain and serve with potatoes and horseradish sauce.

Nutritional information per serving: 371 calories; 13 grams fat (3 grams saturated fat); 42 grams protein; 19 grams carbohydrates; 2 grams fiber

Editor's note: The USDA suggests cooking roasts to 145 degrees.

Horseradish Sauce

In a medium bowl, combine 1 cup nonfat plain Greek yogurt, 1/4 cup chopped fresh chives, 2 tablespoons prepared horseradish and 1 tablespoon fresh lemon juice; season with coarse salt and ground pepper. (To store, cover and refrigerate, up to 3 days.)

Roasted Acorn Squash

Makes 8 servings

Preheat oven to 400 degrees. On a rimmed baking sheet, toss 1 large acorn squash, seeded, cut into 8 wedges, with 1 tablespoon each extra-virgin olive oil and chopped fresh thyme leaves; season with coarse salt and ground pepper. Roast until squash is browned and tender, about 30 minutes to 35 minutes, flipping halfway through. Add 1 tablespoon golden raisins to a small pot with 1/4 cup red-wine vinegar. Bring to a boil, then drain and sprinkle over squash along with 2 tablespoons sliced almonds, toasted.

Nutritional information per serving: 52 calories; 3 grams fat (0 grams saturated fat); 1 gram protein; 7 grams carbohydrates; 1 gram fiber

Green Salad with Herbs

Makes 8 servings

In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 4 teaspoons fresh lemon juice and 1/2 teaspoon Dijon mustard; season with coarse salt and ground pepper. In a large bowl, combine 2 heads Boston or bibb lettuce, torn into bite-size pieces, and 1/2 cup torn or chopped fresh herbs, such as parsley, tarragon and chives. Add dressing and toss to combine.

Nutritional information per serving: 71 calories; 7 grams fat (1 gram saturated fat);1 gram protein; 1 gram carbohydrate; 1 gram fiber

Braised Broccolini

Makes 8 servings

In a large skillet with a tightfitting lid, heat 2 tablespoons extra-virgin olive oil over medium-high. Add 3 large garlic cloves, thinly sliced, and cook until fragrant, about 30 seconds. Add 3 to 4 bunches Broccolini (2 pounds), trimmed, and 3/4 cup low-sodium chicken broth; season with coarse salt and 1/2 teaspoon red-pepper flakes. Bring to a boil over high heat and cover. Reduce heat and simmer until Broccolini is tender but still bright green, about 15 minutes. Transfer Broccolini to a platter. Increase heat to medium-high and simmer broth until reduced by half; pour over Broccolini.

Nutritional information per serving: 81 calories; 4 grams fat (1 gram saturated fat); 4 grams protein; 8 grams carbohydrates; 1 gram fiber