INGREDIENTS
4 cups
Butternut squash
6 cloves
Garlic
1 tbsp
Sage, fresh
3
Shallots
2
Eggs
1 1/2 cups
Vegetable or chicken broth
1 cup
Quinoa
1/2 tsp
Black pepper
1/4 tsp
Cayenne pepper
1 1/2 tsp
Sea salt
1 tsp
Olive oil
1 cup
Gruyere or vegan cheese
1/2 cup
Milk