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Roasted Butternut Squash with Pecans and Cranberries
Ingredients
  • 1-½ pounds of butternut squash, peeled, seeded and cut into 1" cubes (about 4 cups)
  • 2 tablespoons olive oil
  • 3 tablespoons pure maple syrup
  • ½ teaspoon ground cinnamon
  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 2 ? 4 tablespoons pure maple syrup (optional)
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