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Peri-Peri with Squash

2 Medium Acorn Squash
1 T. Chopped Rosemary
1/2 Cup Chicken Stock
2 T. Chopped Sage
6 T. Peri-Peri Sauce of your choice
1 Cup Apple Juice or Cider
1/2 Cup Water as needed, salt to taste
Cut squash into 3/4—1 inch pieces.
Sweat herbs w/ butter & cook for 3-5 min.
Add Peri-Peri sauce, squash & liquid (the amount of water needed depends on the squash, so hold back & use only to adjust consistency of the sauce.) Bring to a boil, turn heat down & simmer for 20-30 minutes. Adjust seasoning to taste.

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