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Roasted Butternut Squash
- 1 (1 1/2 pound) butternut squash, peeled and diced into
- 1inch cubes olive oil
- 1 tablespoon honey
- salt and pepper
- 3/4 cup apple juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 3/4 cup freshly grated Parmesan cheese
Directions:View on PBS Food
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