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Butternut Squash with Onions and Pecans
October 11, 2005

I made some health-conscious changes (margarine instead of butter, fewer nuts), added some dried cranberries for color and texture, coarsely chopped my onion, sprinkled on a light dusting of cinnamon, and used dried parsley (all I had). The recipe turned out very good, and the presentation was very aesthetic. The contrast of orange squash, deep red cranberries and a hint of green parsley is beautiful.

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