Oooooh, what's your special cranberry sauce? Mine is cranberry zinfandel, which is my #2 reason for T-day.

You know, other than actually giving thanks....

Especially since I found an easy squash/pecan/blue cheese recipe that makes much more sense.

That sounds yummy too. My main entree is an acorn-squash stuffed with wild rice and cranberries.

It sucks, because both housemate and boyfriend dislike brussel sprouts, anything squash-related and anything yam or sweet potato-related. And those are my favorites. Usually I host a large number of people and it doesn't matter, but this year it's just the three of us. So, it's a letdown to make fantastic and complicated side dishes for just me.

brussel sprouts, anything squash-related and anything yam or sweet-potato-related

Those are many of the good things! But there are many other good things.... We get really excited about the mashed potatoes in my family.

Okay, brussel sprouts I get, because those are really a love 'em or hate 'em sort of thing, but no squash or yam/sweet potato?

That's just wrong.

I make my stuffing with enough garlic to lay out even Steph Meyer's vampires.

And mashed potatoes with still more garlic and blue cheese.

What? I'm Cuban-- garlic is a food group. I keep threatening to plan a family vacation around the Gilroy festival.

Y'all are reminding me that I need to go to the grocery store. I'm getting my hair cut tomorrow night so I won't have time.

I'm hoping I found the right pie recipe on epicurious--I have a pie recipe I really like, but I wasn't TOLD I'd be making pie until after I got here, so I didn't bring it. I *think* I found the right one...it looks about right...I think...I only make it once or twice a year, so it's hard to tell. But I *think* it's the one with sour cream in it, not just whipping cream.

Now if only my friend didn't hate nuts, and would let me make it with the gingersnap-pecan crust, instead of making me having a boring crust. Sigh.

Citrus Cranberry Sauce:
1 cup chopped fresh cranberries
1/2 cup plus 1 tbsp orange juice concentrate, thawed
1/4 cup sugar
2 tbsp Grand Marnier
3/4 tsp grated orange rind
1/2 tsp grated lemon rind
1/4 tsp ground allspice

Mix ingredients together. Bring to boil; cover, reduce heat and simmer 20 minutes, stirring occasionally. Simmer uncovered for 5 more minutes. Cool.

Butternut Squash with pecans and blue cheese:
4 1/2 lbs butternut squash, unpeeled but seeded, cut into 1-inch cubes
3 tbls olive oil
6 stalks fresh thyme
1 cup pecans
1 cup crumbled blue cheese

Preheat oven to 425. Roast squash in oven with oil and sprinkled with 4 stalks stripped thyme leaves for about 30-45 minutes, or until tender. Toss in bowl with cheese and pecans. Season to taste and garnish with remaining sprigs of thyme.

The squash is Nigella Lawson. Don't remember where the cranberry sauce is from.

Especially since I found an easy squash/pecan/blue cheese recipe that makes much more sense.

Glurble...whimper...link, please?

So, it's a letdown to make fantastic and complicated side dishes for just me.

I will happily take any leftovers.

ETA: JZ, I'm way ahead of you. Literally.

::::marks Megan's post for later printing:::::