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You always cook pork in barbecue sauce. You wouldn’t do fish without some sort of marinade. So why are your side dishes still going sauce-free? This citrusy, herby concoction is perfect for squash this fall, but it’s no one-trick pony: Make a double batch and use it as a dressing for greens or a grain salad. Best of all, you can make it in advance--come dinnertime, all you have to do is turn on the oven.
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