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Butternut squash from Vera in Chicago


Yield: Serves 4

Cook Time: 1 hour


1 medium butternut squash (about 3 pounds)--halved lengthwise, seeds removed and discarded

2 whole cloves

1 cinnamon stick, broken in half

3 tablespoons heavy cream

2 tablespoons unsalted butter, at room temperature

1 tablespoon light brown sugar

1 tablespoon honey

2 tablespoons marcona almonds, coarsely chopped

Flaky sea salt



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