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Butternut Squash Puree
- 2 3-to 3 1/4-pound butternut squash, each pierced several times with knife
- Coarse kosher salt
- 1 1 1/4-pound tan-skinned sweet potato
- 1/4 cup chicken fat or pareve margarine
- 1/2 teaspoon ground allspice
Directions:View on Epicurious
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