Herb-Crusted Butternut Squash Wedges

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Washington Post

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Ingredients

3 small butternut squash, about 8 ounces each (a total of 1 1/2 pounds)

2 tablespoons olive oil

1 to 2 teaspoons herbes de Provence (see headnote)

1/3 teaspoon kosher or sea salt

Freshly ground black pepper

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