INGREDIENTS
12 ozs
butternut squash
2 cups
chicken stock
1 tbsp
maple syrup
1/8 tsp
ground nutmeg
1 small pinch
saffron threads
1 serving
salt and pepper
6 slices
smoky
1 1/2 tsp
olive oil
1
onion
4 cloves
garlic
4 tbsp
butter
20
sage leaves
1 lb
mezzi rigatoni
1 serving
parmigiano-reggiano