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Spiced butternut squash with honey and molasses
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2 butternut squash apex five lbs each cut lengthwise and seeded | |
2 tbs | butter |
2 tbs | molasses |
2 tbs | honey |
3 tbs | fresh ginger peeled and minced |
1 tbs | lemon zest minced |
2 tbs | orange zest minced |
3/4 tsp | cinnamon |
1/2 tsp | allspice |
Preheat oven to 375. Spray baking sheet with nonstick spray. Place squash cut side down on baking sheet. Bake until tender apprx 50mins or until can be pierced w a fork. Cool slightly and scoop out pulp into food processor. Pulse until smooth. In saucepan combine butter molasses honey zest and spices. Bring to a boil and reduce liquid by half (3 mins) stir mixture into squash purée. Season w salt and pepper.
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