INGREDIENTS
3
Acorn squash, whole
6
Garlic cloves
1 tsp
Sage, dry
1 tsp
Savory
6
Shallots
4 cups
Chicken stock, low-sodium
1 tbsp
Worcestershire sauce
1/4 tsp
Cayenne
1 tbsp
Pepper
1 tbsp
Salt
1/4 tsp
White pepper
3 tbsp
Olive oil
1 stick
Butter, unsalted
1 cup
Heavy cream
1/3 cup
Parmesan, grated