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Butternut Squash Risotto - Autoimmune Wellness
Ingredients
- 1½ pounds butternut squash, peeled and cubed (about 4 cups)
- 1 tablespoon solid cooking fat
- ½ yellow onion, chopped
- 1 cup mushrooms, chopped
- 3 cloves garlic, minced
- ¼ cup sage, minced
- ½ teaspoon sea salt
- 1 teaspoon apple cider vinegar
- ¾ cup bone broth
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