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1 2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups) 3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling 1 1/2 teaspoons (packed) light brown sugar Coarse sea salt and freshly ground black pepper 24 fresh sage leaves 3/4 cup fresh ricotta [...]
Read the recipe at epicurious.com
