Roasted butternut squash soup, from a Rachael Ray recipe that Jen makes at Thanksgiving. I thought it was too thick and too sweet, so when I eat the leftovers I think I will thin it down with more chicken stock. The best part is the spicy-sweet toasted pecans that go with it. Actually, the best part was that Jason made us dinner rolls. I had made a tiramisu the day before, so it was ready to go and I ate WAY too much of it. Felt gross for the rest of the evening but it was so creamy and good! From a recipe at Bon Appetit that uses a sponge cake instead of ladyfingers (https://www.bonappetit.com/recipe/del-postos-tiramisu). Definitely worth making again; the only change I made was to add a bit of Kahlua to the coffee soaking liquid.
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