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1. Preheat oven to 375°F. 2. Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash). 3. Heat the remaining 2 teaspoons oil in a small skillet over medium heat.
Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes ...
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Whether you're a seasoned chef or a novice in the kitchen, this easy-to-follow recipe will make you fall in love with the rich, caramelized flavors of roasted whole butternut squash.
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The acorn squash bowls will no doubt garner praise, but the fresh thyme and sage in the two-cheese mac guarantee compliments (even if you use standard tableware). Get the recipe 12.
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