Harvest Supper Menu {Vegetarian}

An easy autumn vegetarian menu that's perfect for Thanksgiving or any fall dinner. Recipes for Roasted Butternut Squash Soup, Harvest Salad, and Eggplant Lasagna. 

Lately we have been trying to get together with my family for Sunday family dinners. It's such a fun and relaxing way to get the family together when we are all so busy during the week. I thought that entering elementary school (just for my big girl - little one is still in preschool) would mean more free time. I was so so wrong. Not only does kindergarten mean for the first time school 5 days a week, but we have swimming lessons, singing class, and ballet x 2. We are constantly on-the-go, so it's nice to relax, cook, and eat on Sundays. Last week we had my parents over and I made a make-ahead Autumn meal. All I had to do before dinner was bake the lasagna, warm up the soup, and pull the salad out of the fridge. We picked the cutest, most funny looking, butternut squash from the backyard and turned it into soup. 

They were like a little squash family. 

This autumn salad has all the right elements: crunch from the nuts and pomegranate seeds, sweetness from the grapes and apples, and a salty bite from the cheese. Assemble this salad early in the day, cover with plastic wrap, and refrigerate until ready to add dressing and serve.

There are no after shots of this for a reason. We all devoured it! Luckily I was able to get an in-progress shot!

And dessert... well, I picked up a chocolate pie because it was hubby's birthday and it's his favorite. And because sorry, but Mama can't always do everything. 

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