INGREDIENTS
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One 2-pound butternut squash
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1 cup sugar
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2/3 cup water
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One 2-inch piece fresh ginger, sliced
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One 3-inch cinnamon stick
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8 peppercorns
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5 whole cloves
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1/2 nutmeg, finely grated
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3/4 cup apple cider
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1 tablespoon maple syrup