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  Roasted Butternut Squash with Orange


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INGREDIENTS
2 butternut squash, halved and seeded
1 Tablespoon butter (optional)
1/4 cup brown sugar
1 orange, juiced


DIRECTIONS
Place squash halves cut-side down in roasting pan and add enough water to reach 1 inch in the
pan. Roast at 350 degrees ofr 45 minutes and chack for doneness by poking—if your finger
makes a dent it is ready. Flip over, dot with butter and brown sugar, then squeeze orange juice
over the squash and bake another 15 minutes. Serve hot or warm.

Copyright © 2008 Stefanie Samara Hamblen