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Claire S
Claire S

Toss butternut squash crescents with curry powder and brown sugar. Roast until soft.

Roll out chilled pie dough. Arrange squash in circles out from the middle, leaving an inch around the borders. Sprinkle with sliced scallions and pomegranate seeds. Fold in dough to come rain ingredients. Brush with an egg wash. Bake until dough is golden.