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!
Apples, honey, and everything wonderful about the change of seasons
Rosh Hashanah Recipes
The Foods Merriam-Webster Just Added to the Dictionary
A Complete Dinnerware Set for Under $80?!
Mike's Hot Honey Does it All
Shop So Fresh and So Fall
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)