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Takes some time, especially if you are cleaning the leeks yourself. But worth it!
Makes lots of leftover stuffing, which is delicious for leftovers.
2 tablespoons butter
3 medium leeks
1 cup cous cous (I used whole wheat Israeli cous cous)
1 cup ground sausage
1/4 cup grated Asiago
3 butternut squash, round bottoms cut off, halved, and seeds scooped out
olive oil
sea salt and pepper to taste
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1st Keep
 cheazza
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