Although this dish was not hard to make, there are a lot of steps involved, so it might be a better weekend meal if you don't have a lot of time after work. Of course, you could always split up the steps - roast and puree the squash and make the filling the day before. Whenever you decide to make it, pour a glass of Chardonnay. Like Chef Jacques Pépin, I think you should always cook with a glass of wine! (Note: not a rule I always follow, but it is nice when I do).
What menu items have you been inspired to make at home?