Today I started off by roasting the sweet potatoes and acorn squash. The sweet potatoes were mixed with sugar, eggs and spices for the casserole (will be finished off tomorrow with caramelized pecans). The acorn squash were mixed with softened onions, carrot, garlic as well as orange juice, cinnamon stick, pinch of chili and cream - delicious soup!
While I was on a roll I made corn pudding - adding panchetta and two eggs and skipping the cheese from this recipe. A tomato/red onion/green bean salad is resting in vinaigrette in the fridge along with a new round of cranberry sauce, this time back to a tested (brilliant) recipe from Williams Sonoma.
Tomorrow we do turkey (of course), mashed potatoes, leek gratin and bacon wrapped dates. Oh and gravy of course!