Servings: three to four.
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Love this recipe. The only change I make is that I use brown butter when I have time for the extra step.
This Is a fantastic recipe as written. It’s a nice savory combination that will go with almost any meat. I have some pretty potent sweet cinnamon (Penzys Vietnamese ) so I was careful to easy on that. The natural sweetness of the squash was enough. I wouldn’t any additional sugar. I made it one night with the coriander and another night without . It makes a difference, use it. It’s so nice to see a winter squash recipe that’s simple yet savory without all that Thanksgiving sweetness,
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