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Happy Thanksgiving everyone! I had planned to do a DIY post, but they did not turn out. I’ll spare the details and instead share some yummy Thanksgiving recipes instead.

Both of these dishes are great sides or mains to a meal. My mom likes to incorporate some non-traditional dishes into our Holiday meals as it’s easy to get tired of the staples. Although both of these dishes are becoming regulars at our holiday gatherings.

Sweet Potato and Squash Bake
-1 acorn squash, chopped
-3 large sweet potatoes, skin peeled off and chopped
-3 tbsp oil of your choice (I usually use olive or coconut)
-2 gloves of garlic, minced
-2 tsp cumin
-2 tsp pepper
-2 tsp salt
-1 tsp cinnamon
-1 tsp of dried thyme

Mix the oil and spices. In a large bowl add chopped sweet potato and squash. Add oil and spice mixture and toss. Once all pieces are coated, place on a baking sheet. Bake at 350 degrees F for 40 minutes. Serve warm.

This recipe made 2 baking sheets worth of potatoes and squash.

Potato and Leek Soup
-5 Ibs of yellow potatoes, peeled and chopped
-6 medium sized leeks, chopped
-3L of vegetable broth
-3 tbsp of oil of your choice (I use olive oil)
-2 cloves of minced garlic
-2 tbsp cumin
-2 tbsp salt
-2 tbsp pepper

Boil potatoes in water. While potatoes are boiling, place leeks on a baking sheet. Pour oil over leeks and mix to ensure coated. Place leeks in oven at 350 degrees F for 25-30 minutes. Stir them every 7-10 minutes. Once potatoes are soft, drain water and add broth. Add leeks to potatoes and broth. Add spices to soup and stir. Finish by mashing potatoes or place in blender to puree. Serve warm. Warning this makes a lot of soup, at least 9-10 cups worth.

The weather this weekend was perfect, warm enough to enjoy a meal outside even or visit the beach.

What are some of your favourite dishes for Thanksgiving?