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Place the whole squash in gently boiling water for 15 minutes; pour off water and chill in cold water for 5 minutes. When cool enough to handle, slice off peel from peaks or ridges with a knife; use a spoon to dig out the peel from the valleys. Slice squash in half and remove seeds and stem; then cut into chunks.
When roasting several different types of vegetables at the same time, be sure to cut them in…
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A smoked and dried jalapeno pepper originating in the area surrounding Mexico City.
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