Butternut squash stew with pomegranate salsa from The Washington Post by Gill Paul

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Notes about this recipe

  • Recipe Notes

    Can substitute harissa or other hot sauce for Tabasco sauce; and a good Moroccan spice blend such as ras el hanout or an Indian garam masala for spices. Can be made 1 week ahead and refrigerated or frozen for up to 3 months.

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