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INGREDIENTS
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1 large butternut squash, halved lengthwise, seeds removed
1 teaspoon olive oil
1 tablespoon light-brown sugar
Coarse salt and freshly ground white pepper
4 large egg yolks
1 cup heavy cream
1 teaspoon lemon juice
Poached Quince
1/4 cup toasted pine nuts
Roasted Pumpkin Seeds
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1st Keep
 CoachMoore
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