INGREDIENTS
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1/2 butternut squash, peeled, cut into 1/2” pieces (about 4 cups)
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1 cup golden raisins
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8 Medjool dates, pitted, chopped
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1/4 cup fresh lemon juice
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1 cinnamon stick
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6 whole cloves
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1 teaspoon kosher salt
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1 teaspoon finely grated Meyer or regular lemon zest