| http://www.w3.org/ns/prov#value | - Pat dry.Cook the currents in a small saucepan in the reduced vermouth until most of the liquid is absorbed but still some liquid to add flavor into the dish.First saut?? the Butternut squash in Olive Oil until it seers on the outside slightly and then add the onion and cook for a minute or so and then add the garlic.
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