A light, souffle-like version of a seasonal squash casserole, it's delicate sweetness will wow guests, and as it can be cooked the day before, it's a good recipe to have tucked in your back pocket. Notes: a medium-sized butternut squash will yield sufficient flesh for the recipe, I usually halve the squash, and cook it in the microwave until tender. Once cooled, the flesh can be removed from the skin, and mashed using a potato masher, ricer, or an immersion blender.

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