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Twice Baked Butternut Squash
  • subheading: For the squash:
  • 1 large butternut squash, halved lengthwise and seeds removed
  • 1 tablespoon olive oil
  • Freshly ground salt and pepper
  • subheading: For the filling:
  • ¾ cup parmesan cheese
  • ½ cup plain greek yogurt or cream cheese
  • ½ teaspoon garlic powder
  • Freshly ground salt and pepper
  • subheading: For the salted maple pecans:
  • ¼ cup roughly chopped pecans
  • 1 teaspoon pure maple syrup
  • Pinch of sea salt
  • subheading: Additional toppings:
  • ¼ cup parmesan
  • ⅓ cup chopped bacon
  • ¼ cup pomegranate seeds or dried cranberries
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