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Even though
it’s 90 degrees here in Sacramento in mid October (are we having weird
weather this year or what?) the pumpkins and butternut squash are out in
numbers at the market. One of the things I love about winter squash is
that you can buy one and then take your time to figure out what to do
with it. They last for months as long as you keep them cool and dry.
Here’s an easy side dish,
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