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Butternut Squash with Onions and Pecans

Reviewed: May 18, 2005
Am absolute hit for potlucks! I made it twice, and have always gotten many compliments. My changes on the basic recipe: olive oil for butter -- as most people on those potlucks were vegan; I also followed a reviewer's advice and baked it for 30 minutes (makes it easier to peel and cut in cubes). It's worth paying close attention to the baking point and not using too much water on the bottom of the baking sheet (or none at all), as that could render too much water on the cooking pan later. I also made more than recipe calls. For a 22-serving dish the customized recipe calls for 6 1/4 lb squash. I instead used 11 lb, also put more pecans, and voila. What a success.
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