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Roasted Butternut Squash With Date Molasses and Candied Ginger

See original recipe at: washingtonpost.com
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recipe bywashingtonpost.com
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Ingredients: 

1 large or 2 medium butternut squash (about 2 pounds total)
1/4 cup date molasses (see headnote)
1/4 cup olive oil
Kosher salt
Freshly grated nutmeg
2 tablespoons chopped crystallized ginger

See original recipe at washingtonpost.com

 

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