Dairy Free Corn Casserole (Small Batch Thanksgiving)

This recipe makes a light (and dairy free) corn casserole. Skip the boxed mix and control your own ingredients!

Follow me | Pinterest | Instagram | Facebook

I am all about inclusion. Is that because I have a disabled kid? Because I love people who are LGBTQ? Because I share meals with folks who have different eating styles? Because I have lived in a country where I was a minority? I dunno. The result is that I strive to make everyone feel welcome at my table.

That doesn't mean I choose the lowest common denominator. My octogenarian house is accessible for my son but not for his sled hockey teammates. I won't plan an entirely meatless Thanksgiving meal for the lone vegetarian at the table--but I will choose vegetable stock over chicken stock in stuffing or in my Silken Turnip and Potato Soup so that more of the dishes on offer are appropriate for the folks who come together to share the meal.

This recipe came about because of two things:  my conflicting desires to have a lot of side dishes and a small batch Thanksgiving, coupled with my neighbor hosting her extended family for the holiday and having less control over the food on her table. Her son has a severe dairy and nut allergy, and even well-meaning relatives don't always think it through.

"There's no milk or nuts in these Rice Krispie Treats!"  "Did you butter the pan?"

"Yes! Oh . . . I didn't think of that." 

Since I was thinking it through, and wanted the challenge of re-imagining a corn pudding without using a box of corn muffin mix, I offered to bring over a dairy free corn casserole for her table.


I figured I could divvy the mixture between 2 dishes so that we'd get variety in our side dishes while she'd get another dish that she knew was safe for her son.

Cranberry Honey Butter

This compound butter is tangy and slightly sweet, terrific on seasonal veggies, desserts, or breads. It's a terrific last minute homemade addition to a Thanksgiving or holiday meal.

Follow me | Pinterest | Instagram | Facebook

I couldn't decide if I should post this recipe for Thanksgiving, Thanksgivukkah, or Christmas meals, so I opted for the 'throw it up there the day before Thanksgiving and call it a last-minute homemade addition' strategy.


Did it work?


If you're reading this in a turkey coma, I hope to give you ideas for upcoming meals or a reason to toss a bag of cranberries (on sale now, impossible to find later) into the freezer.

The pretty pink color would look nice on a variety of tablescapes--Thanksgiving, Christmas, Valentine's day--tragically I am not a tablescape kind of person. I can cook the food. Don't rely on me to make it look pretty, too.

Cranberry Salsa--put it up or give it away

Sweet and spicy, this gluten free condiment is terrific on a leftover turkey sandwich. The bright color makes a lovely edible gift during the holiday season.

Follow me | Pinterest | Instagram | Facebook

I have a confession and an apology. Apology first. When I shared the Cranberry Chicken Swiss Chard Leek Enchiladas I was unaware that one of the ingredients I used, cranberry salsa, was not always available. I'm sorry.


Now for the confession--I often work ahead, posting recipes made up to a year in advance. See, I'm slow as the molasses in my cold kitchen in the wintertime. If I were to get recipes written, photographed and typed and published in order I'd be sharing tomato recipes in November, pumpkin recipes in January, and butternut squash recipes in April.


Nobody wants that--not even the folks Down Under?! Instead of missing the seasons by a mile, I opt to save posts until they are seasonally ripe. I've got some flexibility that way, so I can toss in a Beef and Venison Sloppy Joe recipe or a Slow Cooker Apple Chai for a crowd when the spirit moves me [and I'm asked].

Most of the time this method--of working ahead and taking my time, works fine. Sometimes I screw up. Royally. In this case I tried to find the same brand of cranberry salsa in the store and even contacted Ocean Spray only to learn that they don't make cranberry salsa each year. Instead of just saying 'oh well, you're on your own', I grabbed a bag of cranberries from my freezer stash and some hot peppers from my Community Supported Agriculture (CSA) farm share and made a batch.

If you've ever made cranberry sauce from the bag of berries, you can make cranberry salsa. It's just boiling and stirring, after all. If your cranberry sauce involves opening a can from both ends, let's talk and explore your options.

I canned this cranberry salsa. In fact I've canned so many things that my shelf support broke! Luckily the shelf fell onto the jars of salsa verde and Cantina Style Strawberry Salsa, so nothing slid to the floor. Although I did get 7 jars to fill up my canner, I did have a wee bit left over and it has been in my fridge for 2 weeks and tastes delicious. I'll bet it's good for at least 2-3 weeks in the fridge, and that's plenty long for Thanksgiving turkey sandwich leftovers. That means you don't have to process this before using.

Salad greens from the farm share and kohlrabi pickles make this sandwich amazing.

Make Ahead Irish Mashed Potato Casserole

Mashed potatoes made decadent with cream cheese, roasted garlic, and sour cream. Make them ahead of time and reheat in the oven or the slow cooker. Great for holiday potlucks, kids having dental work, or just because this is such a great recipe. Thanks, MA!

Follow me | Pinterest | Instagram | Facebook

In my humble opinion, the best American meal--bar none--is Thanksgiving.  One year I made a full-on traditional American Thanksgiving meal three times in 4 months.  The first time was, no surprise, the 3rd Thursday in November.  The second time was on Christmas day, and if I had my Danish sister-in-law as my sous chef, I would do that whole deal again in a heartbeat (she made it so easy for me!).


The third occasion was after my spouse returned from a deployment, when I was stuffing him full of all his favorite dishes night after night. I even shared some of those leftovers with folks who found themselves unexpectedly in a hospital far away from home. Thanksgiving knows no boundaries.


Making a Thanksgiving meal from locally sourced farmer's market or Community Supported Agriculture farm share ingredients?  I got this.

Chocolate Pecan Chess Pie {Small Batch Thanksgiving}

Gooey chocolate and chopped pecans in a small serving size pie crust for a dessert that's just enough when you are fewer around the table.

Follow me | Pinterest | Instagram | Facebook

For the past few weeks I've been sharing recipes and tips for when you are fewer in number around the table. My Small Batch Thanksgiving series includes a couple of side dishes (Dairy Free Corn Pudding Casserole and Small Batch Sweet Potato Casserole) as well as a list of tips to help you have a successful small holiday meal without resorting to a bunch of frozen single serving side dish bags. [Though if you'd like to have a bunch of frozen single serving side dish bags as your main event I won't knock it. You do you--but save room for dessert!]

To round out my Small Batch Thanksgiving series, I'm ending--as all good meals should end--with dessert. This Small Batch Chocolate Pecan Chess Pie was inspired by Laura of Mother Would Know, coupled with a dash of All Recipes thrown in for good measure. I knew I wanted pie--and Laura's chess pie looked so luscious--but I wanted to use the small graham cracker crust and cocoa powder I had in the pantry so a little bit of creative number crunching and recipe adapting took place. Necessity is the mother of invention after all.

Tips for a Small Batch Thanksgiving

Practical ideas for cutting back, paring down, simplifying and enjoying the holiday more when you have fewer people at the Thanksgiving table.

Follow me | Pinterest | Instagram | Facebook

One of the most relaxing Thanksgivings I have had was a deliberately low key affair. Because it was my house/my kitchen/my table, we did have 2 kinds of locally sourced vegetable sides from the Community Supported Agriculture (CSA) farm share as well as stuffing and mashed potatoes and warm rolls and turkey and gravy and pie.  But not too much . . . .

It's adorable how the dogs get in line when we're serving in the kitchen.

Last year we were 3 at the Thanksgiving table. By choice. My spouse was deployed, and while we've often shared others' tables during previous deployments, I just didn't have it in me again. I wanted to relax, chill out, spend the day in my jammies, watch my friends in the Macy's Thanksgiving Day parade, and just not fuss with being at a certain place or eating at a certain time.  I felt selfish and indulgent and I went with those feelings because, when he's on his 5th deployment, I've kinda earned the right to say 'nah, thanks but no thanks, we're good staying home'. I don't need to pretend.

That's not to say I'm not grateful for the offers of well-meaning friends and family. I appreciate the love and support that surrounds us each time he's gone.  Each place we live manages to surpass my expectations of what 'support our troops' means to the families back home. As an aside, I'll offer a couple of tips if you've got a friend or neighbor who's dealing with a deployment: don't wait for her/him to ask for help. Offer concrete suggestions for ways you're comfortable lending a hand. From shoveling snow, raking leaves, mowing grass, edging the sidewalk, picking up a gallon of milk or some children's cold medicine while you're out running errands, taking and sharing your photos or recordings of the school play--there's something you can do to lighten the load of the family left behind that they'd appreciate but won't ask you to do. Show up. Offer. And if your offer is declined--offer again at another time. I'd imagine these tips would work for chronic illness or other long term situation where folks need kindness.

Small Batch Sweet Potato Casserole (Small Batch Thanksgiving)

Topped with crunchy pecans and mini marshmallows, this lightened up small batch sweet potato casserole makes a tasty side dish for a small Thanksgiving gathering.

Follow me | Pinterest | Instagram | Facebook

Our Community Supported Agriculture (CSA) farmers over the years have some things in common. One is growing amazing sweet potatoes. It seems every year the size, shape, and sheer number of sweet potatoes in the farm share box increases. No complaints here--just compliments! We went from a family who would occasionally eat sweet potatoes at Outback Steakhouse and Boston Market's Sweet Potato Casserole to a family who enjoys Slow Cooker Sweet Potato Chili and Roasted Sweet Potato Nachos at home.

Since Thanksgiving is all about the side dishes for me, when I planned our Small Batch Thanksgiving I knew I'd be including a version of sweet potato casserole (alongside a full size batch of MA's Make Ahead Mashed Potato Casserole because 5 pounds of mashed potatoes for 3 people sounds about right). I like the Boston Market sweet potato casserole, so I searched Copykat Recipes for a similar one. I changed up the recipe--reducing the butter and sugar, replacing the oatmeal cookie crust with just marshmallows and nuts, shrinking it to fit in a 3 cup baking dish--and made it my own. This was a keeper last year, and will return to the Thanksgiving table this year. Our sweet potatoes in the Strategic Winter Squash Reserve (which accommodates potatoes, onions, and garlic as well as winter squash) are ready to be of service.

Caramel Pumpkin Butter Cheesecake

Caramel pumpkin butter swirled in a cheesecake, baked in an Oreo cookie crust covered with caramel. A deliciously festive Fall or holiday dessert.

 Follow me | Pinterest | Instagram | Facebook

Do you want something different for your holiday dessert spread? [Want a holiday dessert spread? Hmmm . . . just thinking about a plate of sides followed by a plate of desserts . . .] Well hold onto your forks, because next month I'll be participating in a week long HashtagChristmasWeekPalooza and I'm working on my cookies as we speak. [Kidding. I'm sitting typing and doing the mental prep of cookie baking--and I've stocked up on flour (KAF is on sale!), butter and eggs.]

While I like the occasional trip to the Cheesecake Factory to pick up a slice in celebration, I'm not much on making cheesecakes. A springform pan-full is too much for our family. I opted to make a cheesecake in an Oreo cookie crust [no sponsorship implied, just labeling the specific brand so you can have success in your recipe like I did] since it's smaller, giving me less servings we need to eat.

I figured my Easy Spiced Caramel Pumpkin Butter would be wonderful in a cheesecake, and I was not disappointed. Caramel on the bottom, swirls of caramel pumpkin butter along the top--this cheesecake rocked. If you haven't made your own Caramel Pumpkin Butter you have my blessing to buy a jar of pumpkin butter and give that a try.

I'm not reinventing the wheel here--the basic cheesecake ingredients came from the Oreo website and I just removed the cookies and added caramel, and my caramel pumpkin butter.

For more recipes using pumpkins, please see my Pumpkin Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me whose compost overrunneth with pumpkins . . . or maybe that's just me. Maybe other folks just feel like getting pumpkins in the farm share or stocking up on cans of puree. 

Cherimoya Ambrosia Fruit Salad

An exotic variation on the traditional Ambrosia or Five Cup Salad--using Cherimoya in place of pineapple makes this fruit salad extra special for your holiday table.

Disclosure--I received the cherimoya used in this salad from Melissa's Produce.

 Follow me | Pinterest | Instagram | Facebook

The fruit salad known as Ambrosia (in my childhood) or Five Cup Salad (in the deli down the street) is a staple in a side dish spread. While we seem to eat it year round, it often appears on our holiday table. Sometimes we dress it up with maraschino cherries, sometimes we add pecan halves for crunch.

When I got a box of FreakyFruits from Melissa's Produce last year [yes, I am still sharing recipes from this. I am slow--in the kitchen and on the computer] I consulted my Melissa's Great Book of Produce: Everything You Need to Know about Fresh Fruits and Vegetables (Amazon Affiliate link) for advice with all of the unfamiliar-to-me fruits. The book describes cherimoya like "lizard-green pine cones", with "a leathery skin embossed with scalelike scallops". Yep, that's a freaky fruit.

When I read, "an alluring sweet blend of pineapple, papaya, vanilla and banana flavors" I decided to give the cherimoya a try in our ambrosia recipe, in place of pineapple. Because cherimoya discolors quickly after cutting, I use my favorite trick for keeping fruit looking fresh, pineapple juice (instructions in my Cream Cheese Toffee Dip for Apples).

Deep Dish Thanksgiving Leftovers Pizza

Thanksgiving leftovers (turkey, cranberry, stuffing and sides) tucked under a blanket of colby jack cheese for a deep dish pizza version of the traditional leftover bake.

 Follow me | Pinterest | Instagram | Facebook

I've been sharing Thanksgiving recipes lately, including my Round Up of Thanksgiving Recipe Round Ups (that is a mouthful, in oh so many ways). As much as I adore a table full of side dishes, that means there are inevitably leftovers.

My favorite way to have Thanksgiving is to enjoy the main meal midday, then let everyone fix a plate of leftovers for dinner. Subsequent days bring turkey sandwiches, perhaps on a Multigrain Cereal Bun spread with Cranberry Salsa. But my current favorite way to enjoy leftovers the day after Thanksgiving is in a deep dish pizza.

Even though I suck at planning out weekly menus, having a routine Friday Night Pizza Night means I know what's coming up at least. After I learned How Not To Make Lou Malnati's Chicago Style Deep Dish Pizza I got creative trying other methods. My deep dish pizza confidence grew to the point that I made 2 versions of post-Thanksgiving deep dish pizzas. Here's the first one.

This pizza has a bit of nearly every Thanksgiving side, in small spoonfuls scattered across a base of mashed potato-spread pizza dough. As I'm glad to eat everything together, this is a fun way to do that while making the most of the veggies that our Community Supported Agriculture (CSA) farmers put their heart and soul into producing.

Best Thanksgiving Recipe Round Ups

 Follow me | Pinterest | Instagram | Facebook

Since I grew up with a mom who said 'let's make it look like a great plenty', I decided to have a monster round up of Thanksgiving Recipe Round Ups. I asked my blogger friends for their best round ups, and boy did they deliver! There are hundreds of recipes aggregated below. To help find what you're looking for, I've broken them into category. You'll find sides, mains, desserts. You'll find low carb, vegetarian, and healthy. You'll find slow cooker, pressure cooker, and no bake. I hope there is something for everyone. I'm going to start with my newest clickable collage. Please feel free to click on the image to go to the link.  Now dive right in!

Carrot, Celeriac, and Potato Mash

A comfort food side dish of root vegetables simply simmered and mashed with butter and cream.

 Follow me | Pinterest | Instagram | Facebook

One of my favorite subjects is food. No surprise there. When I meet someone new, especially someone whose people did not grow up a stove's throw from where we are chatting, I like to ask about favorite foods. 

If you've lived in places far different from where you grew up, I'll ask you about what foods you  remember from your time away. I'm deliberately avoiding use of the term 'exotic' here, because Arkansas and Louisiana are as exotic to me as British Columbia and Nepal.

As I chat with folks about food, I find I am more interested in those comfort foods that we crave, not Your Most Memorable Meal [unless it was memorable because of the warm feelings evoked of good company and good flavors--not dramatic showmanship].

This comforting side dish came about because of a conversation with the guy doing routine maintenance on my furnace. He's from England, living and working as an HVAC technician in the US, and when I brought up what foods he misses most, he said his mom's celeriac mash. He described it as a simple dish of celeriac, potatoes, and carrots. Mashed together with a bit of butter and cream.

I had a Community Supported Agriculture (CSA) farm share celeriac in the crisper and decided to make this for my family. It is simple, homey, humble, unassuming--an excellent addition to a plate of food. Taken by itself it could be considered boring to some, but I don't need my food to be always in my face. This was a nice companion to roasted chicken. It would be terrific in an array of Thanksgiving sides. Leftovers would make a nice crust for an egg casserole, like my Hatch Chile, Egg and Potato Casserole.

For more recipes using carrots, please see my Carrot Recipes Collection. For more recipes using Celeriac, please see my Celeriac Recipes Collection. For more recipes using potatoes, please see my Potato Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating seasonally from the farm share, the farmer's market, and garden abundance. I'm sharing more side dishes on Pinterest and my FB page. For more information on How to Use This Blog, click here.

Cranberry, Orange and Beet Salad (make it ahead in the slow cooker)

Making cranberry sauce in the slow cooker? The house smells terrific and you've got the stove free to make yet another side dish. Adding oranges, beets, and a kick of ginger? Lovely. Thanks to Alanna and her reader Karen for the inspiration.

I'm trying to squeeze the Thanksgiving side dish recipes in as fast as I can, along with some suppers to tide you over and use up your Community Supported Agriculture (CSA) turnips ahem goodies, like beets. I've been tossing beets into all sorts of savory meals lately. Beetza (my friend Dave's name for the Roasted Beet and Arugula Pizza) and Beetloaf (which isn't up on the blog yet) to name a few. However, the sweetness of a locally-grown beet really shines in something like cranberry sauce. I've got experience with this--last year I shared an alphabetical Apple/Apricot, Beet and Cranberry Sauce.

I typically roast the farm share beets before I have a plan for them. Scrub a bunch of beets, place them in a foil packet with a splash of olive oil, slide the packet onto a baking sheet. Bake in a 400 degree oven for an hour or until the packet 'gives' when you squeeze it. Sometimes gigantic beets can take nearly 2 hrs, but 1 hr is a good time to check. Let the packet cool, the slip the skins off the beets and chop to the size you desire.

Six ingredients--so simple!

Free time to play in the kitchen seems to shrink like the amount of daylight, so any time I can throw a pile of ingredients into my slow cooker and let it do the work for me I'm happy. When I read Alanna's Homemade Whole Berry Cranberry Sauce for the Slow Cooker I was inspired. Cranberry + Orange is a great combo. Beet + Orange is another great combo, like in my friend Meghan's Beet Mimosa. The idea that I could add beets without turning the whole dish a naturally unnatural color [ahem, like the Beetza or Beetloaf] was a big draw. Cranberry + Orange + Beets for the win!

I've got a little 1.5 qt slow cooker which is perfect for this application. It's also perfect for heating up leftovers while I'm ferrying kids around, so I recommend this size appliance as more than a 'one note' space waster.  Something like this Slow Cooker (Amazon affiliate link) with an added Keep Warm function, works great for soup or sloppy joes and holds enough to feed our family.

I struggled with the idea of naming this a sauce. It's not really sauce-like. Come to think of it, neither is cranberry sauce. It's really more of a guideline salad. When I looked up the definition of salad I read about a cold concoction of vegetables, fruit, and/or meat.  I figured that definition applies to this dish, so I'm calling it a salad.

If you've got beets, consider throwing some of them into this salad. It keeps for a week in the fridge, and although the execution was a failure, the concept of adding it to a rolled pizza as shown at the bottom of the post [come! Look at my failures!] is a good one. For other recipes using beets, please see my Beet Recipe Collection.

Turkey, Cranberry, and Mashed Potato Pizza

Thanksgiving leftovers as pizza toppings--mashed potatoes and cranberry sauce dotted with turkey and topped with feta and cheddar cheeses.

I'm going to share two Thanksgiving Leftovers Pizzas this month. One is for folks who don't want to make a special pizza dough, and the other is for folks who are game to try another of my new concoctions. Let's start with the easier one.

I knew I wanted a layer of mashed potatoes as the base, and after Thanksgiving I made several attempts using my Make Ahead Irish Mashed Potato Casserole. But none of my efforts with actual Thanksgiving leftovers really thrilled me, so I waited until I saw some turkey marked down, threw some other sides in my basket, and tried again.

For this particular combination I made 3 different pizzas--one without any cheese, one with cheddar, and one with feta. The pizza really needs cheese [this Beef & Broccoli pizza works without cheese, though]. I found I preferred the duo of feta and cheddar together.

You know, I don't think I'm going to type any more on this post. As I sit typing it up our newest addition, Robert Barker, is resting at my feet for his first night in his new home. I will share more of his story as I get to know him, but it's enough to say that he needs TLC more than I need to prattle on about pizza.

Slow Cooker Apple Chai for a Crowd (or Yourself)

Warm apple chai tea, easy to serve from a slow cooker and plenty for a crowd. This DIY Apple Chai recipe keeps in the fridge for single servings too.

In an online food blogger group we've been discussing recipe testing. From cookbook author/bloggers to 'here's what I ate today' bloggers, everyone has an opinion and we're not afraid to share it! It's been an interesting discussion.

With a recipe posting schedule of Monday, Wednesday and Friday (12 to 13 posts/month) I've got flexibility in what I choose to post. Let's take the past 24 hours as an example. I hosted a book group in my house yesterday and served Asian Pear Cardamom Cream Muffins, Asian Pear & Pear Butter Soaked Oat Muffins, Sweet Potato, Turkey Sausage & Gouda Breakfast Casserole, Sweet Potato, Hatch Chile, Cornbread & Queso Breakfast Casserole, sliced apples with Apple Cream Cheese Toffee Dip, and Slow Cooker Apple Chai.  Are the recipes on the blog yet? Um, no! I just got the dishes done! The rest will appear when it's seasonal [Hatch chiles in August, and when do Asian pears appear in the stores?].

That's 6 recipes, or 2 weeks worth of blog posts [and about 6-7 hours of food preparation, 81 photos that need to be edited, 3 sinks full of dishes to be hand washed, an additional dishwasher load, 2 extra trips to the grocery store, and plenty of writing and typing as that's part of my process. Though if we're talking hours, I started thinking about what vegetables from our Community Supported Agriculture (CSA) farm share I'd have to use up--and what would go over best with my guests--about a week ago and mentally walked though the muffins and casseroles a few times before picking up a knife. I've been hacking at just this post all afternoon/evening, too, in between band fruit fundraiser captain meetings and AFO fittings, and in lieu of reading a book or watching TV. We all make choices on how to spend our 24 hours, and this is how I choose to spend mine]. 

The recipes that I share on this blog are what my family [and my book group, and my coworkers, and the high school marching band] eats each week. If it works and I have good notes on ingredient amounts and cook time, I won't make it again. [I mean, while we enjoyed Beef Tongue Nachos and Caramel Toffee Apple Parfaits I'm not going to serve them 4 times just to make sure the first 3 weren't flukes.] If a recipe doesn't work--it doesn't appear on this blog. Period. Failure photos do make it to my FB page, however. We're all human--except the spambots. Sometimes I'll need to tweak things a bit, like I did with the Double Chocolate Raspberry Muffins. Sometimes the recipe testing can go too far and I just need to stop the madness and put it on the blog already.

Too hot for warm chai?  Can I interest you in my DIY Iced Chai Tea Latte Instead?

Colorful Roasted Butternut Squash with Potato, Pepper and Leeks

Cubes of butternut squash and potato roasted with pieces of pepper and seasoned with leeks. A colorful side dish for a holiday meal or for a simple family supper.

The other day I talked about my Appetizer recipes, tooting my own horn about my ever-growing list of vegetable (and now meat and fruit) appetizers. Today I'm focused on side dishes. I can could make meals out of side dishes. Back when we lived near a Boston Market restaurant I was happy to skip the chicken or meatloaf and instead feast on greens, squash, stuffing, potatoes, corn, beans . . . whatever looked good and could be plentiful on my plate.

The suck part of desiring a variety of colorful side dishes is having to make them all. For this recipe I decided to combine a few veggies--the most colorful ones on hand--and roast them together. One cooking session that would result in a plentiful pile of color on my plate. It not only looked good--it tasted terrific, especially alongside a roasted chicken.

Over the past few weeks I've been gathering all the ingredients for a repeat of this side dish (first made--and photos shot last winter). Fall crops from our Community Supported Agriculture (CSA) farm share generally keep well over a long period. In a cool dark place you can store winter squash, potatoes, and onions for months. Peppers and leeks hang out in the crisper for a few weeks--and can be frozen to use in soups and stews as well. So even if you're getting the fresh local produce in October [and you celebrate Thanksgiving in the US in November--I won't rant this time] with proper storage your produce will be ready when you're ready to cook.

I've revamped my Visual Recipe Index! For more ideas on what to do with your butternut squash, click here.