Roasted acorn squash with apples

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These roasted acorn squash slices are drizzled with a brown butter, maple syrup and vinegar sauce for a side dish that will leave you swooning. The squash is caramelized and tender while the sauce is nutty, slightly sweet and bright. It’s a match made in heaven. Measure out the vinegar before starting the brown butter, as the butter can go from browned to blackened quickly. Aleppo pepper adds a kick of spice, but it’s optional.

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Heidi
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Thanksgiving is only a few weeks away, so I’m going to be sharing some of my favorite Thanksgiving side dishes with you this week, starting with a new favorite of mine-Roasted Butternut Squas…

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Kay LaCount

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