Brown Sugar Butternut Squash (or Sweet Potato)

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“I love this recipe. I ate the leftovers for breakfast the next day. The original recipe calls for squash, but sweet potatoes work just as well.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut open squash and and remove filling (separate the seeds).
  2. Cut filling into 1 inch chunks.
  3. Mix all ingredients.
  4. Put potatoes on a baking pan and bake at 400-450 until done (probably about 45 minutes, but that depends on the size of the chunks).

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