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Ingredients
  • 1 cup  Roasted Acorn Squash Puree (See Note)
  • 4 ounces, fluid  Applesauce
  • 1-⅓ cup  Granulated Sugar
  • 2   Large Eggs
  • 1-½ cup  All-purpose Flour
  • ¼ teaspoons  Freshly Ground Nutmeg (or Double Dried)
  • ½ teaspoons  Baking Soda
  • ½ teaspoons  Baking Powder
  • ½ teaspoons  Fine Salt
  • ½ teaspoons  Ground Cloves
  • ½ teaspoons  Ground Cinnamon
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