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Twice Baked Butternut Squash Recipe from Rachael Ray
Ingredients
  • 2½ to 3 pounds butternut squash
  • Non-aerosol oil spray
  • Salt, pepper, grated nutmeg and smoked sweet paprika
  • ½ cup sour cream (1 tablespoon per serving of squash)
  • 2 to 3 tablespoons finely chopped chives, plus more to serve
  • 2 cups shredded sharp or mild orange cheddar
Steps
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