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Ingredients
  • 1 (2.5 to 3 lb) butternut squash, peeled, cut into 1 ½ inch cubed
  • 1 yellow onion, peeled and quartered
  • 2 sweet apples, (fuji, gala, honeycrisp), cored & sliced
  • 8 garlic cloves
  • 3 sprigs thyme
  • ¼ cup olive oil
  • 1 ½ tsp salt
  • ½ tsp freshly ground pepper
  • ¼ tsp nutmeg
  • ¼ tsp cayenne pepper
  • ½ cup heavy cream (or coconut cream if you are vegan or whole30)
  • Pepitas (optional)
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