I'm making these -- http://www.nytimes.com... -- for two parties for people who are very dear to me -- one Saturday, one December 7th. Can I make the squash this weekend and freeze half for December? Or even better, the whole topping? I don't want to do it if it'll compromise the flavor or make the texture weird but I'd love to get ahead of some prep for my other party. Thanks!
You deserve a cookie.