Have you ordered your Thanksgiving Box yet? It’s already 50% sold out, so get your orders in this weekend if you can.

This box comes with everything from stuffing to porcini-thyme gravy to mashed PEI potatoes to local cranberry sauce to bread to make leftover sandwiches. Most of the items can go from box to oven to table with very minimal prep, and we’ve made multiple sizes whether you’re dining solo or with a crowd.

A month ago we were meeting to go over the menu for this year and see if we wanted to make any changes from last year (we’re upping the portions by the way, to maximize leftovers). I asked Chris if we could bring back our giant Hubbard Squash, glazed with maple and Sriracha, topped with oat crumb. It’s the type of carvable (and craveable) main dish that you could use “as” your turkey, or it could be an equally delicious side. Plus Hubbard Squash originated in Marblehead, which is pretty cool.

Chris looked a little scared. Cutting a Hubbard is quite an undertaking. Chris became Youtube famous for cutting one a few years back. We’d need to give you all slabs of squash (we don’t want anybody to have to cut a whole one at home). And these monsters can weigh up to 15 pounds! First you have to score it with a large chef’s knife, then you have to bash it with a mallet. It comes apart in one glorious moment, revealing this beautiful yellow-gold interior that is just begging to be roasted and glazed.

Of course you can also “cut” one by dropping it from on high. We’re joking (maybe not joking?) about doing a big Hubbard drop event. Reach out if you know of any location that wants to host.