Then yesterday I went crazy with the roasting. I did a medley of root vegetables - carrots, rutabaga, and potatoes - tossed in olive oil, thyme, and rosemary. That took forever to cook, but it's very hearty and is the perfect winter food. I also did some green beans (a repeat of Thanksgiving) and some cabbage. The cabbage is super tasty this way. I cut it into small wedges, tossed it in olive oil and salt and pepper, and then poured some balsamic on it once it was cooked. The only problem was that some of the outer leaves fell off of the wedges and cooked a lot faster than the big chunks. They started to get burnt before the other was even tender. Next time I'll probably separate all of the wedges a bit more. I highly recommend trying this, but keep an eye on it and stir it frequently.
And today I roasted more butternut squash for the program's holiday party. I forgot about the fact that my hand peeled all day after cutting up the squash for Thanksgiving, but quickly remembered when it got bad today. After a few google searches, I found out that it's a very common reaction. Perhaps next time I should use a glove while cutting it up. Anyway, I thought I had made too much, but was excited to bring home leftovers. Apparently I was wrong because it was one of the first things to go at the party. Oh well, at least people enjoyed it!