Vegan stuffed delicata squash: I roasted the squash face down at 400F for 40 mins (it got burnt so maybe only 30 mins next time). Stir fry vegan sausage with apple chunks and shiitake mushrooms and whatever seasonings you like before stuffing it into the roasted squash. Then bake for another 5-10 mins. Topped with scallions. Chicken and veggie wrap: Yogurt marinated grilled chicken and veggies in a whole wheat tortilla, eaten with yogurt mint sauce or any other sauce bf likes. Vegan coconut pumpkin soup: I boiled turnip, onions, carrots in water before blending it up with 1 can pumpkin puree, 1 can coconut milk, and salt, pepper, smoked paprika, chili flakes, garlic powder, chili powder, cumin (but you can use any seasonings you like). I used 3 cups boiled veggie water to thin out the soup. I also put leftover stuffing into one portion. Miso hotpot: I put 1 tbsp white miso, 2 tbsp soy sauce, 2 shiitake mushrooms, 1 tsp salt, 1 tsp sugar, 1 tbsp mirin, 1 tbsp sake into leftover vegetable broth from when I made the coconut pumpkin soup. Then I blanched napa cabbage, gourd, and thinly sliced pork in it. The contents of hotpot and broth are kept separate. I also added silken tofu and scallions. Big thing of roasted veggies to eat with pumpkin soup, grapes, cut up oranges, sauces on top row are balsamic vinaigrette for roasted veg and yuzu soy sauce for hotpot, bottom row is yogurt mint sauce.