Dinner was a celebratory bottle of Prosecco and a wild rice/butternut squash casserole. It was one from Food 52 that we made at Jen and John's a few weeks ago. I added gruyere cheese, but otherwise followed the recipe pretty closely. It made a LOT, so it's lucky that it's good at room temperature for work lunches.
Dessert was a maple custard pie in an oatmeal cookie crust. How irresistible does that sound?? It was from the NYT, and I took the advice from commenters and added a couple of extra tablespoons of butter to the crust. Even so, I found it a little too dry and there was too much of it. I will make it again (the maple custard was amazing), but cut back on the oats by a cup.
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