INGREDIENTS
3
acorn squash
6
shallots
6
garlic cloves
1 tbsp
salt
1 tbsp
pepper
8 tbsps
olive oil
30 gs
unsalted butter
1 L
chicken stock
1/4 tsp
cayenne
1/4 tsp
white pepper
1 tsp
dried sage
1 tsp
dry savory
240 mls
double cream
1 tbsp
worcestershire sauce
35 gs
parmesan