This one contains turkey and squash. https://www.lovefood.com/recipes/amp/69519/turkey-laksa-recipe
Squash laksa without turkey
We have the same adobo/chipotle method! haha
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It is usually my job to bring green bean casserole and my former MIL’s mashed potatoes to Thanksgiving. This year I don’t even know if my family will want to do the traditional meal. My father passed away just a month ago and none of us are in a particularly good place. I wouldn’t be surprised if my mother decided to just skip it this year. Then again I also wouldn’t be surprised if she forced herself to still have the meal for my sister and I and for her grandchildren. We shall see.
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I’m treating myself to a tamis. My mashed potatoes are great, I use a ricer but I want them even smoother, like what House of Prime Rib in SF serves. I now use Kenji’s method (Serious Eats), russets, rinse a few times in cold water first then a quick rinse in hot water after.
Warm milk, butter, room temperature cubes of cream cheese for make ahead technique, can be reheated in the oven, maybe a little more milk then.
Oh yes, I do ricer then in Kitchen Aid mixer, guess I’ll do tamis last.
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My MILs recipe has cream, sour cream, butter, cream cheese, salt, and pepper. My family calls them “Heart Attack Mashed Potatoes” I mash them and then whip them in the KitchenAid. They also are great to make a day or two ahead of time and reheat perfectly.
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Spaghetti squash!
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So very sorry for your loss. Holidays are difficult, regardless and having an empty chair adds to that. Maybe a change of date, venue or meaning for ‘Thanksgiving’.
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That’s the way my son makes them and the next day we add (if there are any leftovers) an egg, some flour and chopped chives, fry
them up in patties and breakfast is halfway done.
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I got a tamis this year. I find it great just to cut up and boil the potatoes in salted water, unpeeled, and push them through the tamis. It is easy to pluck the skins off the mesh, unlike the task of using a paring knife to dig them out of a potato press. I just add Mexican table crema, additions like garlic or horseradish being optional.
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Just set up my Google Drive folder and sent menu options link to expected guests - immediate family the 4 of us, my sister and BIL, and possibly friend with whom we’ve shared the last couple of Thanksgivings.
A rough outline at this point: Turkey, roast salmon, green chile mashed potatoes, stuffing and gravy?, Caesar salad, some other green thing, curried onions, maybe latkes if friend comes, dessert tbd (not my thing), wine
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My dad gave me this feeling on occasion too. He was an immigrant here. Not only was english not his first language, but he has always been a bit absent-minded to boot. Once as a teen, he and I went to pizza hut. They were doing those pepperoni lovers, veggie lovers etc pizza specials. And when the waitress came by he oopsed and ordered for us a lovers pizza. If there was a hole in the ground that could have swallowed me up right then…
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Organization after my own heart 
And yet when we have done anything resembling this (we had a few travel thanksgivings after we lost my uncle the host and all meals had to be dealt with, not just the big one) it still resulted in people texting and calling to figure what was going on with the spreadsheet 
Having everyone in the same age group and of the same tech “savvieness” might have been a necessary precursor.
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My MIL used to pick up these adorable mini pumpkins that were stuffed with a herby wild and brown rice mix. Some had basic breakfast sausage too. I have never been able to replicate them, but have come close. They held about 3/4 cup of stuffing and we were told not to eat the pumpkin. There wasn’t any flesh, anyway. I might try again if we go ‘traditional’ this year
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I was thinking of the sugar types to make them totally edible, but finding ones that small are difficult. The pumpkins that were stuffed were intended for ‘crafts’.
Is this a butternut relative? I’d try in in pie!
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Our menu has not changed much over the last decade or two. We roast a smallish turkey, basted with red wine, butter, and a little vinegar. Dressing is the Martha Stewart bread dressing with fresh sage and pecans. Haricot verts are tossed with olive oil, torn baguette, grated Parmigiana, and garlic, heated until the bread on top is a little crisp. The cranberry sauce always has at least orange and rind, sometimes other twists, like Chinese five spice, Port, or just anise. Parker House rolls are an essential prelude to football snacking, accompanied by mayonnaise made with chipotle en adobo. The only real variety is the starch. It is usually a savory mix of root vegetables, but I could see trying garlic mashed potatoes. The gravy is a vegetarian gravy with oyster mushrooms in lieu of giblets. The entire meal, save the turkey, is vegetarian. In a week or two I’ll start to stock up on vegetable broth instead of making minestrone or risotto with it. Dessert will be pumpkin pie with plenty of fresh ginger. Wine will probably be a few bottles of really good Willamette Pinot Noir. Touch football to restore a comfy tummy. Cigars around the fire pit around sunset.
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How does one get on your guest list?
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Yes, apparently they were developed at Cornell to meet a desire for a smaller version of butternut with edible skin
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Cool!
