I suspect that the time for writing posts about butternut squash and eating things made with butternut squash is quickly drawing to a close. You all want asparagus and rhubarb and meyer lemons and things that taste like spring and warm weather. I understand this impetus, I really do, but I could not sleep at night thinking that you all would have to live another six to nine months without this recipe in your lives. It is just that delicious. It is more than the sum of its parts. It is what food is supposed to taste like. What this means, of course, is that you should make this right now. Well, you can finish reading this post, if you REALLY need to, but then run to the oven. Chop chop!
