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- 1 kg (2 lb) butternut squash, diced into 1 cm (1/2 inch) cubes
- zest of 1 lemon
- 10 cloves
- 1 cinnamon stick
- 1/2 teaspoon cardamom pods
- 1.5 cm (2/3 inch) fresh ginger sliced thinly
- 250 ml (1 cup) white wine vinegar
- 450 g (2 cups) sugar
- juice of 1 lemon
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