My Aunt Pat was married to my Dad’s brother. She was an early education teacher and I loved when she visited. She had one of those soft laps that you could curl into and stay all day. The story is that she brought this to a family event and then it continued to be a favorite.

This salad is originally from Half Baked Harvest. It has turned into one of those recipes that the idea remains the same, but the ingredients change depending to what’s on hand. This is the base recipe and one that it used almost weekly during the fall.

I have made acorn squash in so many ways. This was the way my mom made it when I was a child and the way my kids like it best. I make sure to measure out the maple syrup or my kids will use half the bottle.

My maternal grandmother was named Wyn. She was a Dutch immigrant and a pretty good cook. This is her meatloaf recipe. We like to eat this with acorn squash and harvest salad.

The original recipe for this, I will not share! I am giving you the one that I have altered and used for my family. Both taste great and I enjoy knowing that this recipe uses bone broth and a variety of mushrooms. Make sure you use organic butter.