I spent most of Saturday in the kitchen - baked & pureed a pumpkin and 2 butternut squash, the usual vat o' salad for lunches, got a pot roast going in the crock pot. The pumpkin was particularly labor-intensive, as the strings & seeds didn't want to let go and the pumpkin "meat" was a little dry, making it harder to puree. It had a lovely deep color, though, so I'll be making a pumpkin pie next weekend. (That's the problem with going to someone else's house for Thanksgiving - no leftovers.)
The butternut squash were much more cooperative. They have far less to scrape out, for one thing, and these were just moist enough to puree beautifully. I'm looking forward to making soup with them this weekend and freezing at least half of it for future meals.
I always sautee the mushrooms that go into the pot roast, which makes the cooking meat smell even better. Between that and the baked squashes, our kitchen smelled very good indeed this weekend.
I think this coming weekend may rival it, though. The Chief wants me to try a low-sodium variation of the pot roast recipe (it's a huge favorite of his, so he won't suffer by having it again so soon), and of course I'm planning to make pumpkin pie and butternut squash soup. I'm making myself hungry just thinking about it. ;)