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Toss 1 diced seeded acorn squash, 1 sliced
shallot, 1 sliced seeded red jalapeno and 4
thyme sprigs with olive oil on a rimmed baking
sheet; season with 3/4 teaspoon kosher salt and
some pepper. Roast at 425 degrees F, stirring
occasionally, until the squash is browned and
tender, about 25 minutes.
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