18 Delicious Cousa Squash Recipes for Every Season

Many home cooks overlook cousa squash, but this versatile veggie is a hidden gem that shines in every season! Whether you’re whipping up a quick weeknight dinner or seeking a new seasonal favorite, our roundup of 18 delicious recipes will inspire you to get creative in the kitchen. From comforting bakes to fresh, light dishes, there’s something here for every palate. Let’s dive into these mouthwatering options!

Grilled Cousa Squash with Lemon and Garlic

Make the most of summer’s bounty with this simple yet flavorful side dish. Grilled cousa squash shines when paired with bright lemon and pungent garlic.

Ingredients

• 2 medium cousa squash, halved lengthwise
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, finely minced
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat grill to medium-high heat (400°F).
2. Brush squash halves evenly with olive oil on all cut sides.
3. Place squash cut-side down on grill grates. Grill for 5 minutes without moving to achieve char marks.
4. Flip squash; grill skin-side down for another 4 minutes until tender but still firm.
5. Transfer squash to a serving platter. Sprinkle minced garlic evenly over each half.
6. Drizzle with lemon juice, then season with salt and pepper.
7. Let rest for 2 minutes to allow flavors to meld before serving.

Charred edges contrast beautifully with the squash’s creamy interior. The lemon and garlic elevate its natural sweetness. Try topping with crumbled feta for a salty twist.

Cousa Squash and Chickpea Curry

Looking for a hearty, flavorful dish that’s both nutritious and easy to prepare? This Cousa Squash and Chickpea Curry combines tender vegetables with rich spices for a satisfying meal.

Ingredients

• 1 tbsp clarified butter
• 1 cup diced Cousa squash
• 1/2 cup cooked chickpeas, drained
• 1/2 cup coconut milk
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1/2 cup vegetable stock
• 1 tbsp fresh cilantro, chopped

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add diced Cousa squash to the skillet. Sauté for 5 minutes until slightly softened.
3. Stir in chickpeas, coconut milk, curry powder, turmeric, and cayenne pepper. Mix well to combine.
4. Pour in vegetable stock. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes.
5. Remove lid. Continue cooking for an additional 5 minutes to thicken the sauce.
6. Garnish with fresh cilantro before serving.

Creating layers of flavor is key—toast the spices briefly before adding liquids for depth. For a creamier texture, blend half the chickpeas before adding. Serve over basmati rice or with warm naan for a complete meal. Creamy coconut milk balances the heat from cayenne, while cilantro adds a fresh finish.

Roasted Cousa Squash with Parmesan and Thyme

Perfectly tender and subtly sweet, roasted cousa squash gets a savory upgrade with nutty Parmesan and aromatic thyme.

Ingredients

• 1 medium cousa squash, halved lengthwise and seeded
• 2 tbsp extra-virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Brush the cut sides of the squash halves with olive oil. Season with salt and pepper.
3. Place the squash halves cut-side down on the prepared baking sheet. Roast for 25 minutes, or until the flesh is tender when pierced with a fork.
4. Flip the squash halves cut-side up. Sprinkle evenly with Parmesan and thyme.
5. Return to the oven for 5-7 minutes, or until the cheese is melted and lightly golden.
6. Let cool for 5 minutes before slicing. Serve warm.

Buttery and rich, the squash pairs beautifully with the crisp, cheesy topping. Try serving it alongside grilled chicken or as a standalone vegetarian dish.

Cousa Squash Soup with Coconut Milk

Here’s a creamy, comforting soup that’s perfect for any season. Cousa squash and coconut milk blend beautifully for a rich, velvety texture.

Ingredients

• 2 cups Cousa squash, peeled and diced
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp clarified butter
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable stock
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt, to taste

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add finely chopped yellow onion. Sauté until translucent, about 5 minutes.
3. Stir in minced garlic, ground cumin, and ground coriander. Cook for 1 minute until fragrant.
4. Add diced Cousa squash to the pot. Stir to coat with spices.
5. Pour in vegetable stock. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes until squash is tender.
6. Remove from heat. Use an immersion blender to puree the soup until smooth.
7. Return pot to low heat. Stir in full-fat coconut milk. Heat through for 5 minutes, stirring occasionally.
8. Season with salt to taste. Serve hot.

Silky smooth with a hint of warmth from the spices, this soup is a delight. Garnish with a drizzle of coconut milk or fresh herbs for an elegant touch.

Cousa Squash and Zucchini Fritters

Savory and satisfying, these fritters blend the subtle sweetness of cousa squash with the fresh zest of zucchini, creating a perfect side or snack.

Ingredients

• 1 cup cousa squash, grated and moisture squeezed out
• 1 cup zucchini, grated and moisture squeezed out
• 1/2 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup grated Parmesan cheese
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp olive oil, for frying

Instructions

1. In a large bowl, combine grated cousa squash, zucchini, all-purpose flour, lightly beaten pasture-raised eggs, grated Parmesan cheese, sea salt, and freshly ground black pepper. Mix until evenly incorporated.
2. Heat clarified butter and olive oil in a large skillet over medium heat (350°F) until shimmering but not smoking.
3. Drop 1/4 cup portions of the mixture into the skillet, flattening slightly with the back of a spoon. Cook for 3-4 minutes on each side, or until golden brown and crispy.
4. Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Repeat with remaining mixture, adding more olive oil to the skillet as needed.
5. Serve immediately for optimal crispness. Tip: For extra flavor, top with a dollop of Greek yogurt or a sprinkle of fresh herbs.

Amazingly crisp on the outside yet tender inside, these fritters offer a delightful contrast. Pair them with a spicy aioli or serve atop a bed of mixed greens for a light meal.

Baked Cousa Squash with Tomato and Mozzarella

Every home cook needs a reliable, flavorful side dish that’s as easy to make as it is delicious. This Baked Cousa Squash with Tomato and Mozzarella fits the bill perfectly, offering a fresh take on summer vegetables.

Ingredients

• 2 medium Cousa squash, sliced into 1/2-inch rounds
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella, sliced into 1/4-inch pieces
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, chiffonade

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Arrange Cousa squash rounds in a single layer on the prepared baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp sea salt and 1/4 tsp black pepper.
3. Roast in preheated oven for 15 minutes, or until squash begins to soften.
4. Remove baking sheet from oven. Top each squash round with a cherry tomato half and a slice of mozzarella.
5. Return to oven and bake for an additional 10 minutes, or until cheese is melted and slightly golden.
6. Remove from oven. Drizzle with remaining 1 tbsp olive oil and sprinkle with remaining salt, pepper, and fresh basil.
7. Serve immediately for best texture and flavor.

Vibrant and creamy, this dish pairs beautifully with grilled meats or as part of a vegetarian spread. The squash retains a slight crunch, contrasting the melted mozzarella and juicy tomatoes.

Cousa Squash Noodles with Pesto

Cousa squash noodles offer a fresh, gluten-free twist on traditional pasta. Crafted from young, tender cousa squash, these noodles pair perfectly with a vibrant homemade pesto.

Ingredients

• 2 medium cousa squash, spiralized into noodles
• 1/4 cup extra-virgin olive oil
• 2 cups fresh basil leaves, tightly packed
• 1/2 cup pine nuts, lightly toasted
• 2 garlic cloves, minced
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. In a food processor, combine basil, pine nuts, and garlic. Pulse until finely chopped.
2. With the processor running, slowly drizzle in olive oil until the mixture is smooth.
3. Add Parmigiano-Reggiano, sea salt, and pepper. Pulse to combine. Set pesto aside.
4. Heat a large skillet over medium heat. Add cousa squash noodles. Sauté for 2-3 minutes, just until tender.
5. Remove skillet from heat. Immediately toss noodles with pesto until evenly coated.
6. Serve warm. Garnish with additional Parmigiano-Reggiano and pine nuts if desired.

When served immediately, the noodles retain a slight crunch, contrasting beautifully with the creamy pesto. For an extra layer of flavor, top with a drizzle of aged balsamic vinegar.

Cousa Squash and Lentil Stew

Perfect for a cozy evening, this stew combines tender cousa squash with hearty lentils for a satisfying meal.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 2 cups cousa squash, diced into 1-inch pieces
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to precise measurement (1/2 tsp)
• Freshly ground black pepper, to precise measurement (1/4 tsp)
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add rinsed lentils, diced cousa squash, vegetable broth, cumin, smoked paprika, salt, and pepper to the pot.
5. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, or until lentils are tender.
6. Check seasoning and adjust with additional salt and pepper if necessary.
7. Stir in chopped parsley just before serving.

Best enjoyed hot, this stew offers a creamy texture with a smoky depth from the paprika. Serve with crusty bread for dipping or over a bed of quinoa for extra protein.

Cousa Squash Casserole with Cheese and Breadcrumbs

Kickstart your meal with this comforting Cousa Squash Casserole, layered with rich cheese and crispy breadcrumbs for a satisfying crunch.

Ingredients

• 2 lbs Cousa squash, thinly sliced
• 1 cup sharp cheddar cheese, grated
• 1/2 cup Parmesan cheese, finely grated
• 1 cup panko breadcrumbs
• 2 tbsp clarified butter, melted
• 1/2 cup heavy cream
• 2 pasture-raised eggs, lightly beaten
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with clarified butter.
2. Layer half of the thinly sliced Cousa squash in the bottom of the dish. Season with half the sea salt, black pepper, and nutmeg.
3. Combine heavy cream and beaten eggs in a bowl. Pour half over the squash layer.
4. Sprinkle half of the sharp cheddar and Parmesan cheeses over the squash.
5. Repeat layers with remaining squash, seasonings, cream mixture, and cheeses.
6. Mix panko breadcrumbs with melted clarified butter. Spread evenly over the top layer.
7. Bake for 35-40 minutes, until the top is golden and the squash is tender when pierced with a fork.
8. Let stand for 10 minutes before serving to allow layers to set.

Creamy and rich, this casserole boasts a delightful contrast between the tender squash and the crispy, golden topping. Serve it alongside a crisp green salad for a balanced meal.

Spicy Cousa Squash Stir-Fry

Ready to elevate your weeknight dinner? This Spicy Cousa Squash Stir-Fry packs a punch with minimal effort.

Ingredients

• 2 cups cousa squash, thinly sliced into half-moons
• 1 tbsp clarified butter
• 2 garlic cloves, minced
• 1 tsp red pepper flakes
• 1 tbsp soy sauce
• 1 tsp honey
• 1/4 cup fresh basil, chiffonade
• 1 tbsp sesame oil

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add thinly sliced cousa squash to the skillet. Stir-fry for 3 minutes until edges begin to caramelize.
3. Introduce minced garlic and red pepper flakes to the skillet. Cook for 30 seconds until fragrant.
4. Drizzle soy sauce and honey over the squash. Toss to coat evenly and cook for another 2 minutes.
5. Remove skillet from heat. Stir in fresh basil and sesame oil for a final flavor boost.

Delight in the crisp-tender texture of the squash, perfectly balanced by the heat of the pepper flakes and the sweetness of honey. Serve over steamed jasmine rice or alongside grilled chicken for a complete meal.

Cousa Squash and Corn Salad

Lush and vibrant, this Cousa Squash and Corn Salad brings summer to your plate with minimal effort. Perfect for picnics or a quick weeknight side.

Ingredients

• 2 cups Cousa squash, diced into 1/2-inch cubes
• 1 cup fresh corn kernels
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/4 cup finely chopped red onion
• 1/4 cup crumbled feta cheese
• 1 tbsp chopped fresh mint
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat a large skillet over medium-high heat. Add 1 tbsp olive oil.
2. Add diced Cousa squash to the skillet. Cook for 5 minutes, stirring occasionally, until slightly golden.
3. Add fresh corn kernels to the skillet. Cook for another 3 minutes, until corn is bright yellow and slightly charred.
4. Transfer cooked squash and corn to a large mixing bowl. Let cool for 5 minutes.
5. Add remaining 1 tbsp olive oil, fresh lemon juice, red onion, feta cheese, mint, salt, and pepper to the bowl. Gently toss to combine.
6. Serve immediately or chill for 30 minutes to enhance flavors.

The salad boasts a delightful crunch from the squash and corn, balanced by the creamy feta and bright mint. Try serving it atop grilled chicken or as a standalone dish with crusty bread.

Cousa Squash Pie with a Nutty Crust

Often overlooked, cousa squash brings a subtly sweet, tender texture to this pie, perfectly complemented by a crunchy, nutty crust.

Ingredients

• 1 1/2 cups finely ground almond flour
• 1/4 cup clarified butter, melted
• 2 tbsp pure maple syrup
• 1/4 tsp sea salt
• 2 cups peeled, seeded, and finely grated cousa squash
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup full-fat coconut milk
• 1/4 cup raw honey
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Preheat oven to 350°F. Lightly grease a 9-inch pie dish with clarified butter.
2. In a medium bowl, combine almond flour, 1/4 cup melted clarified butter, maple syrup, and sea salt. Mix until a crumbly dough forms.
3. Press the dough evenly into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until lightly golden. Tip: Use the bottom of a measuring cup to press the dough for an even crust.
4. In a large bowl, whisk together grated cousa squash, lightly beaten eggs, coconut milk, honey, vanilla extract, cinnamon, and nutmeg until smooth.
5. Pour the filling into the pre-baked crust. Smooth the top with a spatula.
6. Bake for 45 minutes, or until the filling is set and the edges are golden brown. Tip: Cover the crust edges with foil if they brown too quickly.
7. Let the pie cool on a wire rack for at least 1 hour before slicing. Tip: For cleaner slices, chill the pie in the refrigerator for 2 hours before serving.

Lusciously creamy with a hint of spice, this pie pairs wonderfully with a dollop of whipped coconut cream. The nutty crust adds a delightful contrast to the smooth filling, making each bite a perfect balance of textures.

Cousa Squash and Black Bean Tacos

Brighten up your taco night with these Cousa Squash and Black Bean Tacos, a vibrant twist on the classic that’s both nutritious and satisfying.

Ingredients

• 1 cup Cousa squash, diced into 1/2-inch cubes
• 1 cup black beans, cooked and drained
• 2 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 8 small corn tortillas
• 1/2 cup crumbled queso fresco
• 1/4 cup fresh cilantro, finely chopped
• 1 lime, cut into wedges

Instructions

1. Preheat a large skillet over medium heat (350°F) and add extra-virgin olive oil.
2. Add diced Cousa squash to the skillet, sautéing for 5 minutes until slightly tender. Tip: Ensure squash pieces are uniform for even cooking.
3. Stir in black beans, ground cumin, smoked paprika, and sea salt. Cook for another 3 minutes until flavors meld.
4. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side. Tip: Keep tortillas warm by wrapping them in a clean kitchen towel.
5. Divide the squash and black bean mixture evenly among the tortillas.
6. Garnish with crumbled queso fresco and fresh cilantro. Serve with lime wedges on the side. Tip: A squeeze of lime enhances the dish’s brightness.

Unwrap a burst of flavors with every bite; the tender squash and creamy beans contrast beautifully with the crisp tortillas. For an extra kick, drizzle with hot sauce or top with avocado slices.

Cousa Squash Ratatouille

Whip up a vibrant Cousa Squash Ratatouille that’s as nutritious as it is colorful. This dish layers summer squash with a medley of garden-fresh vegetables for a hearty, plant-based meal.

Ingredients

• 2 cups Cousa squash, thinly sliced into rounds
• 1 cup eggplant, diced into 1/2-inch cubes
• 1 cup Roma tomatoes, seeded and chopped
• 1/2 cup yellow onion, finely julienned
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh basil, chiffonade
• 1 tbsp garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil.
2. Arrange Cousa squash rounds in a single layer at the bottom of the dish. Overlap slightly for even cooking.
3. Scatter diced eggplant, chopped tomatoes, and julienned onions evenly over the squash.
4. Drizzle remaining olive oil over the vegetables. Sprinkle minced garlic, sea salt, and black pepper.
5. Bake uncovered for 35 minutes, or until vegetables are tender and edges begin to caramelize.
6. Remove from oven. Let rest for 5 minutes to allow flavors to meld.
7. Garnish with fresh basil chiffonade before serving.

Brighten your table with this ratatouille’s tender yet firm texture and a balance of sweet and savory notes. Serve atop quinoa or with a crusty baguette for a complete meal.

Cousa Squash and Potato Gratin

Zesty and comforting, this Cousa Squash and Potato Gratin layers delicate flavors with a creamy texture. Perfect for a cozy dinner, it’s a dish that promises satisfaction with every bite.

Ingredients

• 1 lb Cousa squash, thinly sliced
• 1 lb Yukon Gold potatoes, thinly sliced
• 1 cup heavy cream
• 1/2 cup Gruyère cheese, grated
• 2 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg

Instructions

1. Preheat oven to 375°F. Butter a 9×13 inch baking dish with clarified butter.
2. Layer half of the Cousa squash and Yukon Gold potatoes in the dish, overlapping slightly. Season with half of the sea salt, black pepper, and nutmeg.
3. Repeat with remaining squash, potatoes, and seasonings.
4. Pour heavy cream evenly over the layers. Sprinkle Gruyère cheese on top.
5. Cover with foil and bake for 45 minutes. Tip: For a golden crust, remove foil and bake an additional 15 minutes.
6. Let rest for 10 minutes before serving. Tip: Use a mandoline for uniformly thin slices to ensure even cooking.
7. Check doneness by inserting a knife; it should glide through the layers easily. Tip: Serve with a sprinkle of fresh herbs for added color and flavor.

Silky layers of squash and potato meld with rich cream and sharp Gruyère in this gratin. For a twist, top with crispy breadcrumbs or serve alongside a crisp green salad.

Cousa Squash Bread with Walnuts

Now, let’s dive into making Cousa Squash Bread with Walnuts, a delightful twist on traditional squash bread that’s both nutritious and satisfying.

Ingredients

• 2 cups finely grated cousa squash, moisture squeezed out
• 1 3/4 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp sea salt
• 1/2 cup walnuts, toasted and roughly chopped

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan with butter and line with parchment paper.
2. In a large bowl, whisk together the sifted flour, baking soda, baking powder, and sea salt.
3. In another bowl, mix the melted butter and sugar until well combined. Tip: Ensure the butter is cooled to avoid cooking the eggs.
4. Add the lightly beaten eggs and vanilla extract to the butter mixture, stirring until smooth.
5. Fold in the grated cousa squash until evenly distributed.
6. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Tip: Overmixing can lead to a dense loaf.
7. Gently fold in the toasted walnuts.
8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
10. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Crumbly yet moist, this bread boasts a subtle sweetness with a nutty crunch. Serve toasted with a smear of cream cheese for an extra layer of flavor.

Cousa Squash and Apple Bake

Perfect for autumn evenings, this Cousa Squash and Apple Bake combines sweet and savory flavors in a comforting dish.

Ingredients

• 2 cups Cousa squash, peeled and thinly sliced
• 1 large Granny Smith apple, cored and thinly sliced
• 1/4 cup clarified butter, melted
• 2 tbsp pure maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp sea salt
• 1/2 cup pecans, roughly chopped

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large bowl, toss Cousa squash and apple slices with melted clarified butter until evenly coated.
3. Add maple syrup, cinnamon, nutmeg, and sea salt to the bowl. Mix well to ensure all slices are seasoned.
4. Arrange the squash and apple slices in the prepared baking dish in an even layer. Sprinkle chopped pecans on top.
5. Bake for 25-30 minutes, or until the squash is tender and the apples are caramelized at the edges.
6. Let the bake rest for 5 minutes before serving to allow flavors to meld.

Yield: The bake offers a delightful contrast between the tender squash and crisp apples, with a hint of spice. Serve warm with a dollop of crème fraîche for an extra layer of richness.

Conclusion

Absolutely, these 18 cousa squash recipes are a treasure trove of flavors for any season! Whether you’re a seasoned chef or a kitchen newbie, there’s something here to delight your palate. Don’t hesitate to dive in, try these dishes, and share your favorites in the comments. Loved what you saw? Pin this article to your Pinterest board and spread the squash love!

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