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Roast squash & chestnuts
- 1 butternut squash , about 1kg, peeled, seeded and cut into chunks
- 3 thyme sprigs
- olive oil
- 250g whole cooked chestnuts
- 1 tsp golden caster sugar
- 4 tbsp white wine vinegar
- small bunch flat-leaf parsley , finely chopped
- 2 shallots , finely chopped
- 2 garlic cloves , finely chopped
Directions:View on BBC Good Food
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