This is so delicious! It’s not super quick, but not bad time-wise, maybe about an hour total. Quicker if you buy pre-cubed squash. I followed the recipe (I usually don’t) and I don’t feel like I need to change anything. It ended up sweeter than I expected, which must be from the squash. Served it with a baby spinach/walnut/Granny Smith apple salad with a light vinaigrette dressing. Would be good with some toasted, buttery, chunky, artisan or rustic bread.
