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Twice-Baked Butternut Squash with Quinoa, Pecans, and Parmesan

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  • minutes
  • Serves

INGREDIENTS

4 lb

butternut squash

1 serving

salt and pepper

1 cup

quinoa

1 cup

pecan halves

2 tsps

olive oil

1 small

shallot

1/2 tsp

oregano

1/4 tsp

salt

3/4 cups

panko breadcrumbs

3 Tbsps

butter

115 gs

parmesan cheese