A question about a recipe: Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto

Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.

added over 1 year ago

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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 1 year ago

Thanks so much! ;o)

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