INGREDIENTS
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1 butternut squash (about 3 pounds)
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1 tablespoon coconut oil, melted
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2 tablespoons balsamic vinegar
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1 teaspoon dried thyme
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3 cloves garlic, minced (about 1 tablespoon)
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zest from 1/2 orange (about 2 teaspoons)
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salt and ground black pepper, to taste