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Ingredients
US|METRIC
6 SERVINGS
- 3 1/2 lb. butternut squash
- 2 Tbsp. canola oil
- ground black pepper
- kosher salt
- 2 sage (sprigs)
- 1 cup leeks (thinly sliced, 1/8-inch thick, white and light green parts only)
- 1/2 cup carrots (thinly sliced, 1/8-inch thick)
- 1/2 cup shallots (thinly sliced, 1/8-inch thick)
- 1/2 cup onions (thinly sliced, 1/8-inch thick)
- 6 cloves garlic (peeled and smashed)
- 2 Tbsp. honey
- 6 cups vegetable stock (plus extra if necessary)
- 2 leek leaves
- 2 bay leaves
- 1/2 tsp. black peppercorns
- 8 sprigs thyme
- 2 sprigs Italian parsley
- 4 Tbsp. butter (unsalted)
- 1/4 cup crème fraîche
- nutmeg (grated Freshly)
- canola oil (if using sage leaves)
- 12 sage leaves (or 1 tablespoon minced chives)
- ground black pepper
- kosher salt
- extra-virgin olive oil
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Reviews(1)
Barbara 5 years ago
Superb! I’ve a tendency to add more garlic and onion (leeks) to most dishes ...DON’T! It’s sublime.