It has been quite a heavy month and I’m still (still...) reeling from it all. I’m not ready to talk about it all yet (or here), but I’m looking forward to having a reason to make lots of pies this week. I took a nod from Ashlae of OhLadycakes and have listed some lovely places who need your help, donations or volunteering in the sidebar. (Also there's another great list here)

For now though, I leave you with a comfort food recipe perfect for Thanksgiving and beyond. Hope it brings you some warmth & pleasure this Thanksgiving.

ROASTED KABOCHA WITH WILD MUSHROOMS, QUINOA & LEMON THYME (Serves 2-4) Gluten-free, Vegan

4 cups cubed kabocha squash
5 sprigs lemon thyme, divided
2-4 tablespoons olive oil, divided
5 shallots, sliced
2 garlic cloves, minced
2 cups mushrooms, mixed & roughly chopped (I used maitake, chanterelle & cremini)
4 sprigs marjoram, de-stemmed
1 lemon, juiced
1 cup cooked quinoa
Micro tatsoi, to top
Sea salt to taste
Freshly ground pepper
Preheat oven to 375 degrees.

In a foil-lined baking sheet, add cubed kabocha, 2-3 sprigs lemon thyme and 2 tablespoons olive oil. Season with sea salt and pepper, then bake for 30-35 minutes of until browned and tender.

While kabocha bakes, heat remaining 2 tablespoons of olive oil over medium heat in a cast iron skillet. Add shallots and garlic, stirring often for 5-7 minutes until they begin to break down. Then, add mushrooms (depending on the size of your pan, you might need to do it in two batches) in an even layer making sure they make contact with the pan. Cook until they begin to brown then flip mushrooms to evenly cook. Continue until all mushrooms are cooked.

Then, bring all mushrooms back to the pan over medium high heat, add juice of half the lemon, remaining lemon thyme leaves, marjoram and cooked quinoa. Stir to coat mixture evenly. Cook until herbs begin to wilt and become fragrant. Salt to taste, then remove from heat.

In a serving bowl or platter, layer kabocha and mushrooms/quinoa mixture, then top with the juice of the last lemon half. Top with micro tatsoi then season with flaky sea salt and freshly ground pepper. Serve warm or room temperature.