I've been looking for new ways to cook butternut squash and this one is definitely a keeper! The smallest squash I could find was 2 pounds, so I doubled up on everything except the margarine (and I think I may cut that down even more next time). After tasting the sauce, I ended up adding half a chipotle pepper, which definitely snuck up on me after cooking the squash, so be careful! I did let this set in the refrigerator for about 3-4 hours before cooking. I put the leftovers in the frig and I've been eating them cold ever since! Great idea!