Servings: ten to twelve.
Roasting the squash gives it a deep, sweet flavor and makes its thick skin easier to peel.
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Wonderful recipe! I did roast the butternut squash the day before to cut prep time and have it cooled properly. Wonderful flavors.
This is amazing wonderful recipe. After reading the reviews I modified my preparation and cut the squash in half and roasted it for 50 minutes and then move forward with the remaining instruction with 1/2 tablespoon of salt. I baked it for the 55 minutes, then put on a baking sheet with foil and then drove one hour and it was a warming oven for about 15 minutes before it was served. You could not ask for a better squash dish and is very forgiving when you serve it. I would highly recommend it
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