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Kabocha Purée with Ginger
- 1 2–2 1/2 pounds kabocha squash, halved, seeded
- Kosher salt and freshly ground black pepper
- 1 6" piece of ginger, peeled, thinly sliced
- 1 tablespoon (packed) light brown sugar
- 1 1/2 cups (or more) heavy cream
Directions:View on Bon Appetit
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