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Butternut squash with ginger, rosemary and toasted mustard seeds

Butternut squash with ginger, rosemary and toasted mustard seeds

Alcoholic beverages

This squash was made with the last squash from our garden last year. I wanted to treat it simply, compliment it sweetness and give it just enough pop to make sure that it was memorable. I cooked this in coconut oil which also added a nice depth of flavor to this simple recipe.