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Featured recipe: Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins

Pumpkin muffins from scratch with a creamy cheesecake filling.

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Cooking butternut squash

You often see recipes instructing you to cut butternut squash in half, then place cut side down in a pan of water to roast. That's the hard way to do it. Instead of trying to cut through a large, wobbly squash with a big knife follow this easy method: Heat oven to 425 degrees F. Place the squash in a baking dish (you can add water if you wish but it's not needed). Do not pierce the skin. Place in oven for 90 minutes. Let cool then cut it in half easily and scoop out the seeds. The skin will peel off easily as well.

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