Green Beans and Roots

My house smells incredible, and probably will for the next few days. The roots are roasting, the casserole is in, and all I have to do now is see what the soup needs. I burnt my tongue the other day and couldn't really taste the soup yesterday. Seems to be better now.
It turned out that the Autumncup squash I got was perfect for the soup. The spaces made by it being dry let water in while I baked it, and that made it mushy mushy mushy. ^^ And it's even sweeter than acorn squash. I almost don't have to strain the lumps out of the soup they're so small.
I'm not sure I got enough green beans. They barely make three layers in the brownie pan I borrowed from my family. I'm sure they'll taste good anyway though. Part of the problem is that the beans weren't as good on the whole as I thought they were, and I had to exclude more than I normally would. The mushrooms, however, were a perfect choice. And a pretty one. On the spur of the moment, I also added piñon nuts to the mushroom soup. I wish I'd thought of them earlier, since they're raw and toast nicely with my mirepoix.
I forgot to put either potatoes or yams in with the roots, but it's too late now. Maybe I can bake the yams separately and add them in afterwards... I think I'll try at least. If it doesn't seem like that'll work, the yams will still be edible at least. It's the roots that are making my house smell amazing. Roast them in olive oil with rosemary... yum.