INGREDIENTS
1 serving
olive oil
8 leaves
fresh sage
1
onion
2
carrots
2 cloves
garlic
1/2 tsp
dried rosemary
1 tsp
red pepper flakes
1 serving
salt and pepper
2 lb
butternut squash
3 cups
vegetable stock
1/2 cup
heavy cream
2 tbsp
unsalted butter
1 serving
olive oil
4 slices
beer
1 serving
sharp cheddar cheese
1 serving
parmesan cheese
1 serving
olive oil