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1 (4-lb) kabocha squash halved and seeded
1 cup vegetable oil
20 whole fresh sage leaves plus 1 1/2 teaspoons chopped fresh sage
1/4 lb sliced pancetta coarsely chopped
1 tablespoon olive oil
1 large onion chopped
2 garlic cloves minced
3 1/2 cups chicken broth
3 1/2 cups water
1 tablespoon red-wine vinegar
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