Thanksgiving did not turn out as planned as my dh could not get here in time.  He made up for it by bringing me flowers. Our bourbon red turkeys, Thanks and Giving, had a name change: Christ and Mas, as I did not feel up to slaughtering them without him.  Chicken and ducks I can handle, but these guys are big.

So we settled for roast duck,

cranberry sauce with pomegranate seeds,

wild horseradish with beets,

roasted blue, red and white fingerling potatoes with lemon thyme

roasted brussel sprouts

beet kvaas

and seriously good squash.  It was so serious that we decided to forego the pumpkin pie with raw whipped cream until breakfast.

Roast butternut squash by cutting it in half (I used two),  scooping out the seeds and rubbing olive oil on the cut sides.  Place cut sides down on a baking sheet and place in a 350 degree oven for about 20 min or so until the meat is soft.  Scoop out all the meat and place into a bowl.   I was going to make actual soufflés, but ran out of time, but I will next time.

Ingredients:

Butternut squash

sage leaves, and honey apple cider vinegar ( from this post.)

two eggs

some homemade ricotta cheese

sea salt

cayenne pepper

You could use a mixer or food processor but I just whipped everything in the bowl with my stick blender.  Keep whipping until the sage leaves are pulverized throughout the squash puree and that everything is well incorporated.

To make this into a fluffier soufflé, separate the egg yolks from the whites and blend in the yolks with everything as above.  Then whip the egg whites until they form a stiff peak and gently fold in the beaten egg whites to the above mixture.

Place in individual ramekins or other oven proof dishes in a 350 degree oven for about 15 min until slightly browning on top. I will definitely make this again and again.