Roasted Butternut Squash

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
181
FAT
37%
CHOL
15%
SOD
7%

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Ingredients for 6 servings

3 medium butternut or acorn squash, cut in half, seeds removed

6 tablespoons butter, cut into pieces and softened

1/2 cup maple syrup

Freshly grated nutmeg

Freshly ground black pepper

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