Velvety Butternut Squash

The word “casserole” is so unassuming, so suggestive of “stuff from cans,” it hardly seems appropriate for this dish. It’s almost a confection, made of pillows and clouds and whispers. It starts as a puree that, while not bad on its own, is still just squash. But lovingly stir in a touch of coconut milk, Ras el Hanout, and an egg, and what you remove from the oven a short time later is smooth, spicy-sweet, and so far beyond a casserole, it deserves a new name.