Pumpkin pie or squash

The squash can be roasted, mashed, and refrigerated up to 3 days ahead. The unbaked pie can be assembled and refrigerated up to 4 hours before baking; add 5-10 minutes to the baking time if starting from cold.

Store covered loosely with foil in the refrigerator for up to 4 days. Do not freeze as the custard will separate and become watery when thawed. Serve chilled or bring to room temperature for 30 minutes before serving.