My mom is someone who believes that if there aren’t enough leftovers to feed an army, than she did not cook nearly enough. So, when a vegetarian friend of mine came to visit for thanksgiving, my mother found herself stressed over what to make for this friend specifically. To the normal turkey, stuffing, and mashed potatoes menu, she added a green bean casserole, spaghetti squash, a sweet potato casserole, brussel sprouts (though she cooked it with pancetta so that was added but not vegetarian friendly), and acorn squash coated in cinnamon and brown sugar. This tea reminds me exactly of that dish. All the components are present. The earthy but rich squash, the sweet vanilla, and the hint of cinnamon spice to round everything out. It’s delicious and ever so nostalgic of a fun time. And a side note, she also added two extra turkey breasts and a ham to that particular Thanksgiving dinner, despite only my vegetarian friend joining us. Our 16 pound bird never even made it to the table.