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Ingredients
  • 1 large butternut squash, about 3lb
  • 3 to 4 tbsp extra-virgin olive oil
  • Generous sprinkle of salt and pepper
  • About ¼ cup water
  • subheading: For puree:
  • 2 tbsp ghee
  • 2 tbsp pure maple syrup
  • 1 tbsp lime juice
  • ¼ tsp salt
  • ¼ tsp ground white pepper
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • subheading: Toppings:
  • ¾ cups pecans, chopped
  • 2 tbsp ghee
  • 2 tbsp pure maple syrup
  • Sprinkle of ground cinnamon
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