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    « Ideas for a Zero Waste Lunch | Main | Buttermilk Pumpkin Cornbread »

    October 22, 2009

    Comments

    Erika

    That sounds just fab. I always have butternut squash around at this time of year - we eat it several times a week - but never thought of putting it on pasta. Sheer genius. Thanks Liz!

    Nancy

    This recipe sounds wonderful. I'm just wondering how much of a can would equal "1/2 butternut squash?"

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