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Spaghetti with Butternut Squash and Escarole

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Ricotta and a drizzle of brown butter enrich sweet squash and quick-cooking greens.

Source: Everyday Food, October 2011
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  • SKS
    18 NOV, 2012
    This is a really yummy pasta dish! The brown butter is so good, but the ricotta really makes it. It tastes better when it's well-seasoned. I'm not sure if the lemon wedges are necessary though.
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