If you wanted to make as much of this -- "Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto" -- ahead of time as possible, what would you do, and how far in advance could you do it? I'm planning ahead for a busy Thanksgiving week, with very little time on The Big Day itself for prep and cooking. I am prepared to bake the squash, though, and do whatever else is absolutely necessary, shortly before dinner! Thanks, everyone! ;o)
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