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Sage-Citrus Butternut Squash Dip
Ingredients
  • 12 oz butternut squash puree, unsweetened
  • ¼ cup garlic hummus
  • 2 to 3 tbsp maple syrup
  • 3 Tbsp extra virgin olive oil
  • 4 fresh sage leaves, finely chopped
  • ½ tsp salt
  • 1 satsuma tangerine, medium
  • freshly-ground black pepper, to taste
  • 1 clove garlic, minced - optional
  • 1 sage leaf, for garnish
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