Ingredients
- 3 small acorn squash (each about 10 to 12 ounces), cut in half, seeded
- 2 tablespoons (1/4 stick) butter
- 2 cups finely chopped onions
- 2 teaspoons crumbled dried sage leaves
- 2 tablespoons fresh lemon juice
- 1/2 cup plus 3 tablespoons dried cranberries (about 3 1/2 ounces)
- 1/2 cup plus 3 tablespoons chopped toasted hazelnuts (about 3 ounces)
- 1/4 cup chopped fresh parsley
Description
Epicurious
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