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Mollie is the best-selling author of many vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her new one, The Heart of the Plate: Vegetarian Recipes for a New Generation, was published in September 2013.

added over 2 years ago
Voted the Best Answer!

You can cut the squash the day before, then wrap and refrigerate overnight. Bake it early Thanksgiving morning, and let it sit at room temperature until just before serving, when you can reheat or just decide to serve it at room temp (tastes good that way!). The pesto looks like it can be made the day before, too, refrigerated overnight, and then brought to room temperature before serving. Great-looking recipe!

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AntoniaJames is a trusted source on Bread/Baking.

added over 2 years ago

Thanks so much! ;o)

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