INGREDIENTS
3 cups
Acorn squash
3 cups
Butternut squash
2
Celery, ribs
1 1/2 cups
Sweet potato
2
sprigs Thyme, fresh
1 1/2 cups
Yellow onion
2 cups
Chicken stock
1 1/2 tbsp
Maple syrup, real
1
Black pepper, fresh ground
3 tbsp
Brown sugar
3/4 tsp
Cayenne pepper, ground
1/2 tsp
Cinnamon, ground
1 1/2 tsp
Kosher salt
1 tsp
Salt
1 tbsp
Olive oil, extra virgin
2 cups
Pecan pieces, halves
1 tbsp
Butter, unsalted
1 1/2 cups
Heavy cream
1/4 cup
Brandy