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18Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (large, halved w/ seeds removed, organic, if possible)
- 1/4 tsp. kosher salt
- 1/2 butternut squash
- 1/8 tsp. butternut squash (half of)
- 1/4 tsp. butternut squash (each half of, depending on how much cinnamon you prefer and how large the butternut squash is)
- 6 Tbsp. unsalted butter (or same amount coconut oil, if dairy-free, evenly divide 3 tablespoons for each side)
- 2 Tbsp. butternut squash (side of, you can substitute about 4 teaspoons of brown sugar in place of the maple syrup)
- salt
- cracked pepper
- 1 butternut squash (large, halved w/ seeds removed, organic, if possible)
- 1/4 tsp. kosher salt
- 1/2 butternut squash
- 1/8 tsp. butternut squash (half of)
- 1/4 tsp. butternut squash (each half of, depending on how much cinnamon you prefer and how large the butternut squash is)
- 6 Tbsp. unsalted butter (or same amount coconut oil,, if dairy-free, evenly divide 3 tablespoons for each side)
- 2 Tbsp. butternut squash (side of, you can substitute about 4 teaspoons of brown sugar in place of the maple syrup)
- salt
- cracked pepper
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