So I didn’t get my turkey fat. But–bonus for your vegetarian kids, Cheryl!–I did make a lovely side dish with kabocha squash, pictured below.

Kabocha hails from Mexico and is probably closest in appearance and taste to acorn squash. Since the beauty of yellow squashes (I don’t think that’s the plural but it’s a lovely word, isn’t it?)–since the beauty of yellow squashes is that they are practically interchangeable, you don’t even need to have kabocha squash for this. Pumpkin, butternut squash, or acorn squash would do nicely.

Yellow Squash and Potatoes (serves 4-6)

2 kabocha or acorn squash, or 1 butternut
2 large baking potatoes
2 large onions, finely chopped
6 cloves garlic, minced
1/4 tsp. cayenne pepper
6 tbsp. butter
1/4 – 1/2 c. half and half
Salt and pepper to taste

Preheat oven to 350. Cut squash in half and remove seeds with spoon. Brush with olive oil. Roast, cut side down, for 30 minutes or until very soft.

While squash is in oven, peel and quarter potatoes. Cover with salted water in large pot. Cover and cook on low heat until soft.

While potatoes are cooking, melt 3 tbsp. butter on low heat in small skillet. Increase heat to medium and saute onion in butter until translucent. Turn off heat, add garlic and cayenne pepper, and stir until mix is coated with pepper.

Scoop squash out of shell and place in bowl. (If there are any hard spots remaining, add to potatoes in the last few minutes of cooking.) Drain potatoes. Add squash, onion mix, butter, 1/4 c. half and half, and plenty of salt and pepper. Mix with electric mixer until consistency is that of mashed potatoes. Add more half and half and seasonings if needed.