I am bringing roasted butternut squash to an office potluck tomorrow. I will be cooking it tonight. What should I store it in overnight? What is the best way to reheat it (options are microwave, crockpot or electric skillet) so that they don't get mushy or icky?
This is the recipe I am trying: http://cheaphealthygood.blogspot.com/2009/10/roasted-butternut-squash-with-moroccan.html