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COOK THIS NOW Cheesy Baked Butternut Squash Polenta Of the three new Thanksgiving sides I developed this year, this one is my personal favorite, and the one that my mom and I plan on making together as soon as I get to New Hampshire tomorrow. I like that all the work for it is done a day in advance of serving, and I love how gooey and cheesy is, with pockets of Fontina melted throughout. It’s a whole new kind of dish on our buffet, but it fits right in with everything else so well. What We're Talking About
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Brussels Sprouts With Pistachios and Lime Pumpkin Icebox Pie With Snickerdoodle Crust Expertly Spiced and Glazed Roast Turkey Vegan "Tofurkey" with Mushroom Stuffing and Gravy Did someone forward this to you? Get COOK THIS NOW in your inbox.
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