INGREDIENTS
1 large
butternut squash
1 tbsp
extra virgin olive oil
1 tbsp
butter
1 medium
yellow onion
2 medium cloves
garlic
3 cups
vegetable broth
2 media
bay leaf
1/2 cup
greek yogurt
1 tsp
fresh rosemary
1 tsp
ground sage
1/2 tsp
salt
1/4 tsp
pepper
2 tsp
butter
3 tbsp
pine nuts
2 tsp
ground sage
1/4 tsp
kosher salt
1/4 tsp
black pepper
1 sprigs
sage