The remnants of a butternut squash sit on a cutting board during a “Dorm to Gourm” Leadership Pathways Professional Development course Oct. 28, 2014, at the fitness center on Dover Air Force Base, Del. Small ball-shaped chunks were cut out of the squash by Staff Sgt. Nicole Hawley, 436th Mission Support Group executive support staff, to be used in the dish. (U.S. Air Force photo/Airman 1st Class Zachary Cacicia)
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