I used up my last home-grown butternut squash to make this delicious vegan Thai curried butternut squash soup. It is based on this recipe, but I made some adjustments such as adding an entire can of coconut milk instead of just drizzling half a cup on top. It was very good.
I finally roasted the last home-grown beets today and made an arugula/beet/goat cheese salad with toasted pepitas. I still have three butternuts and plenty of garlic in my pantry (I am at the last head of hardneck but still have almost the entire braid of softnecks left). The beets (Golden and Chiogga and regular) were super sweet and yummy. I had harvested them at the end of October and they kept very well in the fridge. So good to still be enjoying my harvest.