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407 Roasted Acorn Squash with Browned Butter–Orange Vinaigrette 2.
1 1⁄2- to 2-pound acorn squash, halved lengthwise, seeded and sliced into 1-inch-thick half rings 5 tablespoons salted butter, cut into 1-tablespoon pieces, 1 tablespoon chilled Kosher salt 1⁄3 cup orange juice 1⁄3 cup white wine vinegar 1⁄3 cup salted roasted pistachios, chopped 2 tablespoons finely chopped fresh flat-leaf parsley 1.

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