INGREDIENTS
1/2 cup
Acorn squash, roasted
1
Bay leaf
2 cloves
Garlic
1/4 tsp
Sage
1 cup
Sweet onion
1/4 tsp
Thyme
3 cups
Chicken stock
1 cup
Arborio rice
1 dash
Cloves
1 dash
Nutmeg
1
Salt and pepper
2 tbsp
Butter, salted
3 tbsp
Heavy cream
1/4 cup
Parmesan cheese, grated