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Ingredients
  • 1 medium butternut squash (about 1kg | 2.2lb)
  • ¼ cup (80g | 2.8oz) unpasteurized honey
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp finely chopped fresh sage leaves
  • 1 tsp finely chopped fresh thyme
  • 1 tsp salt (I use Himalayan salt)
  • ½ tsp ground black pepper
  • 3 to 4 tbsp chopped pecans
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