The case of a certain squash purée

Sometimes, I must admit, I fall down on the job. Take, for example, the case of a certain squash purée. I first made it three whole years ago, and though it has since made many (sold out! standing room only!) appearances at my table, it has somehow never been documented here. I suppose I should offer some sort of fancy excuse, but really, all I can say is this: it just won’t sit still for the