INGREDIENTS
2 cups
Butternut squash
2 cloves
Garlic
1/4 cup
Onions
1 tbsp
Sage, fresh
1 cup
Summer squash
1
Divider sauce
1 tbsp
Maple syrup
1 tbsp
Flour
2
Salt and pepper
1 tbsp
Olive oil
1 tbsp
Butter
1/2 cup
Milk
2 tbsp
Nuefchatel cheese
1 cup
Parmesan cheese