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Spiralized Butternut Squash Leek Risotto
  • 1 medium butternut squash, peeled, Blade C
  • 1 tablespoon extra virgin olive oil
  • 3/4 cup sliced leeks
  • 2 cloves of garlic, minced
  • ½ teaspoon dried thyme
  • salt and pepper, to taste
  • ½ cup chicken broth + more if needed
  • 1/3 cup grated Parmesan cheese
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