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Butternut Squash and Ginger Bread Pudding
- 2 tablespoons melted butter
- 1/2 cup maple syrup, divided
- 1 tablespoon olive oil
- Pinch of salt
- 2 medium butternut squash, peeled and cut into 1/2" cubes (about 6 cups)
- 1 large baguette, cut into 1" cubes
- 1 cup pecan pieces
- 1/4 cup packed brown sugar
- 1-1/2 cup milk
- 5 eggs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon minced fresh ginger
- Zest and juice of an orange
- 1 teaspoon vanilla extract
Directions:View on Back to Her Roots
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