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I am an avowed, lifetime hater of vegetables, and I will devour the whole pan of this if given a chance. This is the version of a recipe from Ellie Krieger that I made after reading some of the reviews on the Food Network site. This looks long and complex, but remember, you can cook and puree the squash (and even cook the pasta) on the weekend and refrigerate everything. I made this on a weeknight at 6:00 pm and dinner was on the table by 7:00 pm easy.
Units: US | Metric
Serving Size: 1 (203 g)
Servings Per Recipe: 12