I also made some roasted butternut squash and baby potatoes (half yukon gold, and half purple-skin). I followed the simple, but delcious seasoning recipe in the Real Food Daily cookbook. This was another of Musty's ideas, and it was a great success! These were the first thing to go - and it's so nice to have something healthy out on the snack table.
This is a pumpkin pie, using the other half of the enormous butternut squash that went into the roasted veggies. I have a standard pumpkin pie that I make every year, but I saw this recipe in "Modern Vegetarian Cooking" and wanted to try it out at a non-critical time (ie. not Thanksgiving or Christmas Eve)... It was very good - a great texture, but I think the flavor was not as satisying as the recipe I usually follow. I may incorporate the use of a little agar into my standard recipe though, as I found that quite nice here.
Finally, here's a picture of some friends and family crafting away.