Thanksgiving is always quiet at my house.  We are not a large family to begin with and usually my Aunt and Uncle visit my cousin’s in Chicago.  So it’s just my parents, grandparents, and myself.

I really like cooking for five.  It’s no big deal.  Sure, I need to shop ahead of time but when it comes down to the day, it’s stress-free cooking.  Somewhere along the lines the “torch” of cooking was passed to me.   Of course I’m almost positive that it came with falling in love with cooking and that even though my mom like to cook, it’s not something she has to be in charge of for holidays.

I on the other hand love it.

This Thanksgiving was really low key.  My parents bought a grass-feed organic roast (my family isn’t big into turkey) which we threw into the crockpot with potatoes, onions, and carrots.  Everything else was vegetarian: Roasted Sweet Potato and Caramelized Onion Quiche (veggie entree), Roasted Brussels Sprouts, Butternut Squash Casserole, Mashed Potatoes, and Mashed Sweet Potatoes with butter and a little maple syrup.

I love that my family is so open to having almost everything vegetarian.  Plus it doesn’t make me feel as guilty for eating too much because most everything is good for you!

Did you try anything new this year at Thanksgiving? Anything you’d recommend?


Butternut Squash Casserole

  • Author: Erin Alderson
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 minutes
  • Yield: 3-4


  • 4 cups butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg
  • 1/4 cup cream cheese, room temperature
  • 1/2 cup parmesan cheese
  • 1 cup asiago cheese
  • 1 cup bread crumbs


  1. Preheat oven to 400˚.
  2. Cube butternut squash in 1/2″ cubes. Toss with olive oil, salt, and pepper. Roast for 15-20 minutes or until tender. Remove and place in a large bowl. Reduce oven to 350˚.
  3. While squash cooks, whisk together cream cheese, egg, 1/4 cup parmesan, 1/2 cup of asiago, and 1/2 cup of bread crumbs. Once squash is done, fold cream cheese mixture with the squash and place in a small baking dish (I used a 3 cup pyrex dish.)
  4. Sprinkle remaining cheeses and breadcrumbs on top. Bake at 350˚ for 15-20 minutes or until cheese is melted. Serve hot.

“Ready for whatever may fall on the floor, mom!”