Roasted Brussels sprouts with butternut squash (Photo — Yvona Fast)

The Thanksgiving holiday is just around the corner. The trees are bare. The days are cold, dark, dreary and often wet. While we’re living in a time of economic and political turmoil with our nation at war and a looming economic crisis, compared to most of the world we’re quite blessed. Although food pantries are asking for increased donations for those less fortunate, most of us will sit down to a holiday feast of turkey, cranberries, pie and many other goodies. We have nice homes to live in, plenty to eat, and friends to share the bounty with. We’re surrounded by pristine and beautiful mountains, lakes and forests. Along with the lack of light, autumn brings a bountiful harvest of fresh fall flavors. These include sweet roots like carrots, beets, sweet potatoes and parsnips, tart and sweet apples, pungent greens like kale and collards, the green roses of Brussels sprouts, and the traditional winter squashes in all their variety: Hubbard, acorn, butternut, in all different colors