INGREDIENTS
2
Acorn squash
1 tbsp
Sage, leaves
1 tbsp
Thyme, leaves
2 tbsp
Flour
1 tsp
Nutmeg
1
Salt and fresh cracked pepper
1
Salt and freshly ground black pepper
2 tbsp
Olive oil
1/2 cup
Hazelnuts, toasted and chopped
2 tbsp
Butter, unsalted
1/2 cup
Gruyere cheese
1 cup
Whole milk