Colorful and delicious, this sauté will brighten any table. The components can be made ahead and the dish assembled just before serving.Read More
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This recipe is infinitely scalable. A butternut squash will lose about 3–4 ounces in weight after it’s been seeded and peeled, so a 2-pound squash will yield about 3½ cups (28 ounces) of cooked squash.Read More