HONEYNUT SQUASH WITH ROASTED PECANS
Preheat the oven to 375 degrees. Halve the honeynut squash and remove the seeds with a spoon. Place the squash face down on a baking sheet lined with parchment paper. Roast in the oven until the back of the squash is soft (about 40 minutes). While the squash is roasting brown some chopped pecans in a spall pan with a bit of butter. When the squash is done roasting top with butter and the roasted pecans.
MAPLE-ROASTED BRUSSELS SPROUTS
Preheat the oven to 375 degrees. Pull off any sad leaves and trim the bottoms of a handful of brussels sprouts. Halve them lengthwise and toss them in a few tablespoons of olive oil. Spread them out evenly on baking sheet line with parchment paper. Sprinkle with salt and pepper and roast in the oven for 15 minutes. Remove the spouts and toss with maple syrup. Put the sprouts back in the oven and roast for another 15 minutes until the sprouts are caramelized and browned.
TRUFFLE MASHED POTATOES
Boil a salted pot of water. Once water has reached a boil, add a handful of potatoes and cook until a knife glides easily through. Strain the potatoes and return to the pot. Using a potato masher mash the potatoes in a pulp. Salt generously and mix in yogurt, (a ton of ) butter, and truffle oil to taste.
ROASTED CORNISH GAME HEN
Preheat the oven to 400 degrees. Rub cornish game hen with 3 tablespoons of butter, salt and pepper. Place on a baking sheet and cook for 50 to 60 minutes until slightly crispy and golden brown.