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Roll dough into a 15-in. x 10-in. rectangle. Cover with plastic wrap; let rest for 10 minutes. Cut dough into 24 squares.
Place a heaping teaspoonful of filling in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal.
Cut the squash in half lengthwise and remove seeds. Place cut side down in a greased baking…
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Whisk flour into melted butter over medium heat until mixture becomes smooth.
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