12 Easy Acorn Squash with Brown Sugar Recipes

Sweet acorn squash with brown sugar is the ultimate fall comfort food. Perfect for quick dinners or holiday sides, these 12 easy recipes are sure to become seasonal favorites. Let’s dive into the warmth!

Roasted Acorn Squash with Brown Sugar and Cinnamon

Nothing says fall like a perfectly roasted acorn squash. This brown sugar cinnamon glaze caramelizes in the oven, turning a simple side into the star of your dinner table.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

For the Squash

• 2 medium acorn squashes (about 2 lbs total)
• 2 tbsp olive oil
• 1/2 tsp salt

For the Glaze

• 3 tbsp unsalted butter, melted
• 3 tbsp packed dark brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional but recommended)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Using a sharp chef's knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy flesh with a spoon. Then slice each half into 1-inch thick wedges. (Tip: for even cooking, try to make wedges roughly the same size.)
3. Place the squash wedges in a large bowl. Drizzle with olive oil and sprinkle with salt. Toss gently to coat evenly.
4. Arrange the squash wedges in a single layer on the prepared baking sheet, cut-side down. Roast for 15 minutes.
5. While the squash roasts, make the glaze: in a small bowl, whisk together the melted butter, brown sugar, cinnamon, and nutmeg until smooth.
6. After 15 minutes, remove the baking sheet from the oven. Flip the squash wedges over using tongs. Brush the glaze generously over the cut surfaces of each wedge. (Tip: work quickly so the squash stays hot; if the glaze starts to harden, microwave it for 5 seconds.)
7. Return the baking sheet to the oven and roast for another 12-15 minutes, until the squash is fork-tender and the glaze is bubbly and caramelized at the edges. Watch closely during the last few minutes to prevent burning.
8. Let the squash cool on the pan for 2 minutes before serving. (Tip: for an extra finishing touch, sprinkle with flaky sea salt or a pinch of cayenne for heat.)

Kick your comfort food game up a notch with this sweet and savory side. The tender squash with sticky glaze is perfect alongside roasted chicken or as a vegetarian main. Leftovers? Dice into salads for a sweet crunch.

Stuffed Acorn Squash with Brown Sugar and Cranberries

Get ready for the coziest fall showstopper: Stuffed Acorn Squash packed with brown sugar and cranberries. This festive main or side is vegan-friendly, gluten-free, and takes under an hour. Slice, stuff, and roast—your kitchen will smell like a holiday hug.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Squash

• 2 medium acorn squashes, halved and seeded
• 2 tablespoons olive oil
• 1/2 teaspoon salt

For the Filling

• 1 cup cooked quinoa (or farro)
• 1/2 cup dried cranberries
• 1/3 cup chopped pecans
• 1/4 cup packed brown sugar
• 3 tablespoons vegan butter, melted
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt to taste

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Cut each acorn squash in half from stem to tip. Scoop out seeds and strings using a spoon. Tip: Use a melon baller for clean cuts.
3. Brush cut sides and cavities with olive oil. Sprinkle with 1/2 teaspoon salt. Place cut-side down on the baking sheet.
4. Roast for 25 minutes, until fork-tender but still holding shape. Tip: Don’t over-bake—squash should be firm enough to hold filling.
5. While squash roasts, make filling: In a bowl, combine cooked quinoa, dried cranberries, chopped pecans, brown sugar, melted vegan butter, cinnamon, nutmeg, and a pinch of salt. Mix well.
6. Flip roasted squash halves cut-side up. Divide filling evenly among the cavities, pressing gently. Tip: Mound the filling high—it will settle as it bakes.
7. Return to oven and bake for 20 minutes, until filling is hot and edges caramelize. Tip: For extra crunch, broil the last 2 minutes.
8. Let cool 5 minutes before serving. Garnish with fresh parsley or extra cranberries if desired.

Unexpectedly hearty, the quinoa and nuts add protein while the brown sugar and cranberries create a sweet-tart balance. Serve each half as a main with a side salad, or slice into wedges for a shareable side. Either way, it’s a plateful of fall that’ll win over any crowd.

Creamy Acorn Squash Soup with Brown Sugar Swirl

Grab your coziest sweater—this creamy acorn squash soup with a brown sugar swirl is the ultimate fall hug in a bowl. Ready in under an hour, it’s sweet, savory, and totally Insta-worthy.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the soup

• 2 medium acorn squash (about 3 lbs total)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 2 tbsp unsalted butter

For the brown sugar swirl

• 1/4 cup packed brown sugar
• 2 tbsp unsalted butter
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment.
2. Halve acorn squash lengthwise and scoop out seeds. Brush cut sides with olive oil, then season with 1/2 tsp salt and 1/4 tsp pepper. Place cut-side down on baking sheet.
3. Roast for 30-35 minutes until flesh is fork-tender. Let cool slightly, then scoop flesh into a bowl; discard skins. (Tip: Roasting cut-side down caramelizes the squash for deeper flavor.)
4. While squash roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add onion and cook 5 minutes until translucent. Add garlic and cook 1 minute until fragrant.
5. Add roasted squash, vegetable broth, remaining 1/2 tsp salt, and 1/4 tsp pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
6. Use an immersion blender to puree soup until completely smooth. (Tip: For an ultra-luxurious texture, blend in batches in a countertop blender.)
7. Stir in heavy cream and 2 tbsp butter until melted and incorporated. Taste and adjust seasoning. Keep warm over low heat.
8. Make the swirl: In a small saucepan over medium heat, combine brown sugar, 2 tbsp butter, cinnamon, and pinch of salt. Stir until melted and bubbly, about 2 minutes. Remove from heat.
9. Ladle soup into bowls. Drizzle a spoonful of brown sugar swirl over each and use a toothpick to create swirls. Serve immediately. (Tip: For a crunchy topping, add toasted pepitas or crumbled bacon.)

The soup is velvety smooth with a subtle sweetness from roasted squash, while the brown sugar swirl adds a rich, caramelized crunch. Serve with crusty bread for dipping—or go full cozy and top with a dollop of crème fraîche.

Air Fryer Acorn Squash with Brown Sugar Butter

Ever wished for acorn squash in half the time? Meet your new obsession: air fryer cubes tossed in brown sugar butter, crispy edges, tender centers—ready in 15 minutes. No peeling drama, just pure caramelized bliss.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

For the Squash

• 1 medium acorn squash, peeled, seeded, and cut into 1-inch cubes
• 1 tbsp olive oil
• 1/2 tsp salt

For the Brown Sugar Butter

• 2 tbsp unsalted butter
• 2 tbsp packed brown sugar
• 1/4 tsp ground cinnamon

Instructions

1. Preheat air fryer to 400°F for 3 minutes.
2. Toss squash cubes with olive oil and salt until evenly coated.
3. Arrange cubes in a single layer in the air fryer basket (work in batches if needed). Air fry at 400°F for 10 minutes, shaking the basket halfway through.
4. While squash cooks, melt butter in a small microwave-safe bowl (about 20 seconds). Stir in brown sugar and cinnamon until smooth.
5. After 10 minutes, shake basket again and air fry for another 2 minutes, until squash is golden and tender when pierced with a fork.
6. Transfer hot squash to a bowl. Drizzle with brown sugar butter mixture and toss gently to coat. Serve immediately.

Not just a side, this squash steals the show. The caramelized brown sugar butter clings to each crispy cube, making it dangerously addictive. Try it as a topping for salads or alongside roast chicken.

Maple Brown Sugar Glazed Acorn Squash

Alright, let's get this squash glazed and roasted. A sweet and savory acorn squash that's about to become your new favorite side dish—candy-like edges with a tender, buttery center.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 40 minutes

Ingredients

For the squash

• 1 medium acorn squash (about 1.5 lbs)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the glaze

• 3 tbsp unsalted butter
• 3 tbsp pure maple syrup
• 2 tbsp packed light brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
2. Cut the acorn squash in half lengthwise using a sharp chef's knife. Scoop out the seeds and stringy flesh with a spoon. Slice each half into 1-inch-thick wedges (about 6-8 wedges total).
3. Place the squash wedges in a large bowl, drizzle with olive oil, and sprinkle with salt and pepper. Toss gently to coat evenly.
4. Arrange the squash wedges in a single layer on the prepared baking sheet, cut sides down. Roast for 20 minutes until the bottoms are golden and edges start to brown.
5. While the squash roasts, make the glaze: In a small saucepan over medium heat, melt the butter. Whisk in maple syrup, brown sugar, cinnamon, and salt. Bring to a simmer, then remove from heat.
6. After 20 minutes, flip the squash wedges using tongs. Brush the glaze generously over the cut sides. Reserve about 1 tablespoon of glaze for basting later.
7. Return the pan to the oven and roast for another 15–20 minutes, basting with the reserved glaze halfway through. The squash is done when it's fork-tender and caramelized on the edges.
8. Tip: To test doneness, pierce the thickest part of a wedge with a fork—it should slide in easily with no resistance.
9. Tip: For extra depth, swap half the maple syrup with bourbon or add a pinch of cayenne to the glaze for heat.
10. Tip: If your wedges are browning too fast, tent loosely with foil during the last 10 minutes.

Perfectly caramelized and tender, this squash hits that sweet-savory spot every time. Pile it next to roast chicken, pork chops, or fold into a grain bowl for a cozy fall dinner.

Brown Sugar Roasted Acorn Squash with Pecans

A roasted acorn squash with a caramelized brown sugar glaze and crunchy pecan topping? Yes, please. This side dish is sweet, savory, and absolutely addictive.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 35 minutes

Ingredients

For the Squash

• 1 medium acorn squash (about 1 1/2 lbs)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Brown Sugar Pecan Topping

• 1/4 cup packed brown sugar
• 1/2 cup pecans, roughly chopped
• 2 tablespoons unsalted butter
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Optional Garnish

• Fresh thyme leaves (for serving)

Instructions

1. Preheat oven to 400°F. (Tip: Use convection roast for extra crispy edges.)
2. Cut the acorn squash in half lengthwise, scoop out seeds, then slice each half into 1/2-inch thick crescents. (Tip: Microwave the whole squash for 2 minutes to soften the skin for easier cutting.)
3. Toss squash slices with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20 minutes, flipping halfway through, until tender and lightly golden.
5. Meanwhile, make the topping: In a small skillet over medium heat, melt butter. Add brown sugar, cinnamon, nutmeg, and pecans. Stir constantly until sugar dissolves and pecans are coated, about 2-3 minutes. Remove from heat.
6. After 20 minutes, remove squash from oven. Sprinkle the brown sugar pecan mixture evenly over the squash slices.
7. Return to oven and roast for another 10-15 minutes, until topping is bubbly and pecans are toasted. (Tip: Keep an eye on the pecans – they can burn quickly.)
8. Remove from oven, let cool for 2 minutes. Garnish with fresh thyme if desired.

One bite and you'll understand – the squash is buttery soft, the topping is crunchy and caramelized. Serve it as a showstopping side for turkey or pork, or pile it on a salad for a warm twist. Either way, it disappears fast.

Brown Sugar Baked Acorn Squash with Apples

Here’s your new favorite fall dessert: Brown Sugar Baked Acorn Squash with Apples. It’s sweet, tender, and ridiculously easy—just roast, fill, and devour. No fuss, all flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Squash

• 2 medium acorn squash, halved and seeded
• 1 tablespoon olive oil
• 1/4 teaspoon salt

For the Apple Topping

• 2 medium apples (such as Honeycrisp or Fuji), peeled and diced
• 1/4 cup packed brown sugar
• 2 tablespoons unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Cut each acorn squash in half from stem to tip. Scoop out seeds and stringy pulp. Rub cut sides with olive oil and sprinkle with 1/4 teaspoon salt. Place cut-side down on prepared baking sheet.
3. Roast squash for 30 minutes, until slightly tender when pierced with a fork. (Tip: Roasting cut-side down steams the squash, making it extra tender.)
4. While squash roasts, prepare topping: In a medium bowl, combine diced apples, brown sugar, melted butter, cinnamon, nutmeg, and 1/8 teaspoon salt. Stir until evenly coated. (Tip: Use a mix of tart and sweet apples for deeper flavor.)
5. After 30 minutes, remove squash from oven. Carefully flip each half over using tongs. Divide apple mixture evenly among the squash cavities, mounding slightly.
6. Return to oven and roast another 15–20 minutes, until squash is fork-tender and apples are soft and caramelized. (Tip: If topping browns too quickly, tent loosely with foil for the last 10 minutes.)
7. Let cool 5 minutes before serving. Spoon any juices from the pan over the squash.

Nothing says autumn like that first bite: buttery squash, caramelized apples, and a whisper of spice. Serve warm as a side or dessert—maybe with a scoop of vanilla ice cream for extra indulgence.

Slow Cooker Acorn Squash with Brown Sugar

Okay, we're about to level up your side dish game. This slow cooker acorn squash gets impossibly tender and caramelized with a brown sugar glaze — zero effort, all flavor.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 4 minutes

Ingredients

For the squash

• 2 medium acorn squash, halved and seeds scooped
• 2 tbsp unsalted butter, melted

For the caramelized topping

• 1/4 cup packed brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. Slice each acorn squash in half from stem to tip. Use a sharp chef's knife and a stable cutting board — acorn squash can be tough, so rock the knife through carefully. Scoop out the seeds and stringy pulp with a spoon.
2. Brush the cut sides and cavity of each squash half with the melted butter. Make sure to coat all exposed flesh for maximum flavor and browning.
3. In a small bowl, combine brown sugar, cinnamon, and salt. Sprinkle the mixture evenly over the buttered surfaces of the squash halves, pressing lightly to adhere.
4. Place the squash halves cut-side up in a slow cooker. For best results, prop them on a small trivet or crumpled foil balls to elevate slightly — this prevents sticking and promotes even cooking. Do not add any liquid.
5. Cover and cook on LOW for 4 hours, or until the squash is fork-tender and the tops are beautifully caramelized. Cooking tip: resist lifting the lid during cooking to maintain steady heat. Let rest 5 minutes before serving to allow the caramel to set.

The texture is velvety soft with a sticky, sweet caramelized crust that’s pure comfort. This squash works as a stunning side for roast chicken or pork, or even as a dessert—try a drizzle of heavy cream or a scoop of vanilla ice cream for a next-level treat.

Brown Sugar Cinnamon Acorn Squash Wedges

Oven-roasted acorn squash wedges with a crackly brown sugar cinnamon crust—your new fall go-to. Ready in under 30 minutes, these wedges are sweet, tender, and perfect for dipping.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the squash

• 1 medium acorn squash
• 2 tablespoons olive oil
• 1/4 teaspoon salt

For the coating

• 3 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Carefully cut the acorn squash in half from stem to tip, then scoop out the seeds and stringy pulp. Slice each half into 1-inch thick wedges. (Tip: Leave the skin on—it's edible and holds the wedges together.)
3. In a large bowl, toss the squash wedges with olive oil and salt until evenly coated.
4. In a small bowl, mix brown sugar, cinnamon, and nutmeg (if using). Sprinkle this mixture over the oiled squash and toss gently to coat every wedge.
5. Arrange the wedges in a single layer on the prepared baking sheet, making sure they don't overlap. (Tip: Overcrowding causes steaming, not roasting.)
6. Roast for 20-25 minutes, flipping halfway through, until the wedges are tender and the edges caramelize. (Tip: For extra crispiness, broil for the last 1-2 minutes.)

Bite into crispy edges and sweet, tender centers. Serve with a dollop of Greek yogurt or a drizzle of maple syrup for extra decadence. Perfect for game day or a cozy weeknight side.

Acorn Squash Oatmeal with Brown Sugar

Waking up to cold mornings? This acorn squash oatmeal with brown sugar is your cozy hack. Roast the squash, whip up creamy oats, and top with sweet brown sugar clusters. It’s a healthy, filling breakfast that tastes like dessert.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

For the Acorn Squash

• 1 medium acorn squash, halved and seeded
• 2 tbsp unsalted butter
• 1 tbsp brown sugar
• 1/4 tsp ground cinnamon
• Pinch of salt

For the Oatmeal

• 1 cup rolled oats
• 2 cups whole milk (or your preferred milk)
• 1/2 cup water
• 1/4 tsp salt
• 1 tbsp brown sugar

For Topping

• 2 tbsp brown sugar
• 2 tbsp chopped pecans
• Optional: 1 tbsp maple syrup

Instructions

1. Preheat oven to 400°F. Place squash halves cut-side up on a baking sheet. Dot each with 1 tbsp butter, then sprinkle with 1/2 tbsp brown sugar, cinnamon, and salt. Roast 25–30 minutes until fork-tender. (Tip: For deeper caramelization, roast cut-side down for first 20 minutes, then flip.)
2. While squash roasts, combine oats, milk, water, and salt in a medium saucepan. Bring to a simmer over medium heat, then reduce to medium-low. Cook 5–7 minutes, stirring occasionally, until oats are tender and creamy. (Tip: Stir frequently to prevent sticking and ensure even cooking.)
3. Stir in 1 tbsp brown sugar into the oatmeal until dissolved. Remove from heat, cover, and let rest 2 minutes. (Tip: Resting helps oats absorb liquid for a creamier texture.)
4. To serve, spoon oatmeal into roasted squash halves. Top each with remaining brown sugar, chopped pecans, and a drizzle of maple syrup if using. Serve warm.

Really, the combo of creamy oats with caramelized squash is next level. The brown sugar gets crunchy on top while the inside stays soft. Serve it in the squash halves for an Insta-worthy bowl that tastes as good as it looks.

Roasted Acorn Squash and Brussels Sprouts with Brown Sugar

Unexpectedly sweet and savory, this roasted veggie duo is the side dish you didn't know you needed. Crispy caramelized edges, soft interiors—it’s pure comfort.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Vegetables

• 1 medium acorn squash
• 1 lb Brussels sprouts
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

For the Sweet Glaze

• 2 tbsp brown sugar (packed)
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2. Cut acorn squash in half lengthwise. Scoop out seeds and stringy pulp. Slice each half into 1-inch-thick wedges. Tip: microwave the whole squash for 2 minutes to soften the skin for easier cutting.
3. Trim the ends of Brussels sprouts and remove any yellow outer leaves. Cut each sprout in half through the stem.
4. In a large bowl, combine squash wedges and Brussels sprouts. Drizzle with olive oil, sprinkle with salt and pepper, and toss until evenly coated.
5. Spread vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded for maximum caramelization. Roast for 20 minutes.
6. While vegetables roast, stir together brown sugar and melted butter in a small bowl.
7. After 20 minutes, remove baking sheet from oven. Drizzle or brush the brown sugar glaze over the vegetables. Gently toss to coat.
8. Return to oven and roast for an additional 10-15 minutes, until tender and caramelized. For extra crispiness, increase oven temperature to 425°F in the last 5 minutes, watching closely to prevent burning.
9. Remove from oven and let cool 5 minutes before serving.

Golden brown and caramelized, these veggies are a flavor bomb—sweet, earthy, and crispy. They’re perfect alongside roast chicken or turkey, or even tossed into a grain bowl. Trust me, you’ll want to make extra.

Vegan Acorn Squash Pudding with Brown Sugar

You haven't tasted fall until you've tried this dairy-free acorn squash pudding. It's creamy, spiced, and sweetened with brown sugar—no eggs or milk needed.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Roasted Squash

• 1 medium acorn squash (about 2 lbs), halved and seeds removed
• 1 tbsp coconut oil, melted

For the Pudding

• 1/2 cup packed brown sugar
• 1/4 cup maple syrup
• 1 cup unsweetened non-dairy milk (such as oat or almond)
• 1/3 cup coconut cream
• 1/4 cup cornstarch
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Cut acorn squash in half lengthwise; scoop out seeds. Brush cut sides with melted coconut oil. Place cut-side down on baking sheet.
3. Roast for 35-40 minutes until tender when pierced with a fork. Let cool slightly, then scoop out flesh (you'll have about 2 cups).
4. In a blender, combine roasted squash flesh, brown sugar, maple syrup, non-dairy milk, coconut cream, cornstarch, cinnamon, nutmeg, salt, and vanilla. Blend until completely smooth, scraping down sides as needed.
5. Pour mixture into a medium saucepan. Cook over medium heat, whisking constantly, until mixture thickens and begins to bubble, about 5-7 minutes. Tip: Keep whisking to prevent lumps; the pudding will thicken suddenly.
6. Remove from heat. Pour pudding into serving dishes or one large bowl. Let cool 10 minutes, then cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate at least 2 hours until fully set.
7. Serve chilled or at room temperature. Optionally top with extra brown sugar, coconut whipped cream, or toasted pecans. Tip: For a smoother texture, blend the roasted squash while still warm.

A silky, spiced pudding that tastes like a hug from the inside—vegan and gluten-free, but nobody will know. Dollop with coconut cream and a sprinkle of cinnamon for a cozy dessert that steals the show.

Conclusion

Make your fall dinners extra cozy with these 12 easy acorn squash recipes. Whether you’re a seasoned cook or a beginner, each dish brings warmth and sweetness to your table. Try one tonight, then pop back to share your favorite in the comments—and don’t forget to pin this guide for later!

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