Divide and Conquer the Prep Work:

Week of Holiday Feast

7 days ahead

Shop for ingredients.

6 days ahead

Make whipped squash with honey and spice.

5 days ahead

Make balsamic- Dijon vinaigrette.

4 days ahead

Make bleu cheese butter.

3 days ahead

Make herb and garlic yogurt dip.

2 days ahead

Shop for remaining ingredients. Move frozen squash to refrigerator.

1 day ahead

Make bacon-balsamic Brussels sprouts.

• Day of the holiday feast

5:30 p.m.

Set table, slice bleu cheese butter, assemble salad, open wine.

6:15 p.m.

Put the crudités out.

6:30 p.m.

Start roasting beef in a 450-degree oven. Greet guests.

6:35 p.m.

Pour a glass of wine and have a snack.

7:00 p.m.

Add squash to the oven. (You’re having fun, right?)

7:10 to 7:20 p.m.

Take the roast out and let it rest. Stir squash. Add Brussels sprouts and rolls to the oven.

7:25 p.m.

Recruit a guest to slice and plate the meat.

7:30 p.m.

Serving time! Ask friends to help carry platters to the table.