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Twice-Baked Butternut Squash with Quinoa, Pecans, and Parmesan

kept byzomigi

4 pounds of butternut squash (about 2 regular, or 4 small)
salt and pepper
⅔ cup uncooked quinoa
⅔ cup pecan halves, roughly chopped
2 tsp. olive oil
1 small shallot, minced
½ tsp. dried oregano
¼ tsp. salt
¾ cups panko breadcrumbs
3 Tbsp. unsalted butter, melted
4 oz. (115g.) parmesan cheese



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