I wonder if you have gotten all you can out of this year's butternut squash season? This is a nice little salad that makes a filling winter meal, but is still light. The recipe is from Smitten Kitchen, and though I don't rave about eating this one over and over again forever, I can see how it would be a good standby. We actually did the make-ahead directions a little differently - we roasted a big batch of squash and used half of it in another recipe and saved half for this recipe. When you do that it mixes up very quickly for a weeknight meal. The salad does benefit from being a little bit warm.