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I had envisioned a creamy mashed squash dish, but the squash seems very dry after roasting. What do you think I should add? (Don't say butter, cuz I can't eat it!) Maybe olive oil and greek yogurt? Any other ideas?
San Francisco–based Shakirah Simley, owner of Slow Jams, suggests using sugar infused with lavender or vanilla to give your jams a little more complexity. Experiment with other herbs, too.
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