INGREDIENTS
1
3 to 3 1/2-pound butternut squash
6
Garlic cloves
2
Sage, sprigs
1/2 cup
Thinly sliced (1/8-inch thick) carrots, thick
1 cup
Thinly sliced (1/8-inch thick) leeks, thick
1/2 cup
Thinly sliced (1/8-inch thick) onions, thick
1/2 cup
Thinly sliced (1/8-inch thick) shallots, thick
6 cups
Vegetable stock
2 tbsp
Honey
2
Kosher salt and freshly ground black pepper
1
Nutmeg
2 tbsp
Canola oil
1
Canola oil
1
Olive oil, Extra virgin
4 tbsp
Butter, unsalted
1/4 cup
Creme fraiche
Bouquet Garni made of 8 sprigs thyme, 2 sprigs Italian parsley, 2 bay leaves, and 1/2 teaspoon black peppercorns, all wrapped in a packet made of 2 green leek leaves
12
Sage leaves or 1 tablespoon minced chives