The Sun asked Sascha Wolhandler of Sascha's Catering and Sascha's 527 to come up with two great side dishes that can be prepared today and reheated tomorrow. Her choices are classics, a baked corn souffle and baked acorn squash.

Baked Corn Souffle

Serves 10 to 12

3 cans of creamed corn

24 eggs

3 cups whole milk

1 1/4 cups flour

1/3 cup sugar

4 tablespoons butter, cut into thin slices

cinnamon to dust

Combine corn, eggs, milk, flour and sugar in a bowl. Lightly butter a 9-inch by 12-inch Pyrex baking dish and add mixed ingredients. Dot top with butter and lightly dust with cinnamon. Bake in 350-degree oven for 1 1/4 hours. Let cool and refrigerate. Reheat tomorrow in microwave or oven.

Baked Acorn Squash

Serves 10 to 12

3 acorn squash

3 tablespoons honey

salt and pepper

3 stalks of celery, diced

1 onion, diced

1 tablespoon chopped garlic

1/2 stick butter

1 tablespoon thyme

1 teaspoon sage

1 Granny Smith apple, cored and diced

1/2 bag of fresh cranberries

4 loaves of stale French bread, cut into cubes

6 eggs, lightly beaten

1 cup stock (chicken or vegetable)

Slice off end of the squash and cut in half. Scoop out seeds with a spoon. Drizzle each half with honey and season with salt and pepper. Saute celery, onion and garlic in butter until soft, about 5 minutes.

Add seasonings, apple and cranberries and cook for another minute and let cool. In a bowl, combine bread cubes, beaten eggs and stock and mix well. Add the cooled vegetable mix to cubes and toss. Fill each half of squash with bread stuffing and place in a baking dish.

Add water to just cover the bottom of the dish and cover with foil. Bake at 350 degrees for 90 minutes or until squash is tender. Let cool, cover tightly and refrigerate. Reheat in a 350-degree oven for 20 minutes. Cut each half in half and serve hot.