It wouldn’t be pumpkin/squash season without a new iteration of an old favourite to adorn this year’s Thanksgiving table. This simple, yet feast worthy recipe should not be reserved only for a festive spread, it’s perfect for a weekend brunch/lunch, a midweek dinner or leftover with a jammy egg on top. While the components can be served straight out of the pan as a warm salad, it's also delicious at room temperature, making it ideal for November and December feasts.