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Serves 3 to 4
1 ½ pounds of butternut squash, peeled, seeds removed, and cut into ½ inch pieces3 tablespoons butter1 teaspoon dried or 1 tablespoon fresh chopped thymeSalt and pepper to taste Directions:
This recipe was modified from University of Nebraska–Lincoln Extension.
Civil Rights Statement: University of Wisconsin, U.S. Department of Agriculture and Wisconsin counties cooperating. An EEO/AA employer, University of Wisconsin-Extension provides equal opportunities in employment and programming, including Title IX and Americans with Disabilities Act (ADA) requirements.
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