It is always a good idea to use seasonal produce in a centerpiece, especially on a Thanksgiving table. After all, the holiday is all about bounty and nothing looks more bountiful than beautiful fruits and vegetables.

Of course, we don’t want to be wasteful either, so using that produce for meals in the days to follow is a must!

Our Thanksgiving centerpiece consisted of pomegranates, tangerines, persimmons (later used in a salad) baby zucchini, and pattypan squash (sautéed as a side dish that weekend) along with the winter squashes of butternut, acorn, and delicata, used for the following soup recipe.

The recipe is the same one I used for a cooking class last Wednesday at Les Gourmettes Cooking School. The only difference was that instead of seven cups of mixed squash, I used 3 cups of butternut along with red bell peppers and sweet potatoes.  The variation for that soup is included.

Here is one more photo from our holiday dinner – one of the place settings.

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