INGREDIENTS
1
Butternut squash, medium
2 tbsp
Sage, fresh
3 tbsp
Shallots
1
Egg, large
1/2 cup
Chicken broth
1 tbsp
Lemon juice, fresh
1
Black pepper
1
Flour
1 pinch
Nutmeg
1
Salt
1 tbsp
Olive oil
1/2 cup
Hazelnuts
1
package Wonton wrappers
6 tbsp
Butter, unsalted
11 tbsp
Heavy cream
4 tbsp
Parmesan, grated
1/2 cup
White wine, dry