Yield: 8 servings. 4 medium-size butternut squash 8 oz. butter, divided 6 Tbsp. California golden raisins, divided 71⁄2 cups (about 2 qt.) chicken broth or water 1 cup heavy cream, divided to taste, salt and pepper 2 1⁄2 cups Frangelico liqueur, Galliano liqueur or your favorite cordial 1 baguette as desired, ground cinnamon (optional) Cut squash in half; remove seeds and discard or roast them for snacking. Fill each squash cavity with 2 Tbsp. butter (1 oz.) and 1⁄2 tsp. raisins. Turn ...

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