Cranberry-Glazed Butternut Squash

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Washington Post

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Ingredients

2 tablespoons plus 1 teaspoon olive oil

About 1/2 teaspoon freshly grated nutmeg

About 1/2 teaspoon ground ginger

1/4 teaspoon salt

Freshly ground black pepper

2 small butternut squash (1 to 1 1/4 pounds each) or 1 large (2 to 2 1/2 pounds), stem and top trimmed, small ones cut into quarters lengthwise and seeded, large one cut into sixths lengthwise and seeded

1/2 cup fresh cranberries

Juice and finely grated zest from 1/2 orange (2 tablespoons of juice and 1 teaspoon of zest)

2 tablespoons brown sugar, or more to taste

1/4 teaspoon vanilla extract

Fresh chives or flat-leaf parsley leaves, chopped (two tablespoons), for garnish

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