INGREDIENTS
1 lb
butternut squash
3 cups
golden beet
3 media
shallots
1 1/2 Tbsps
olive oil
3/4 tsp
kosher salt
1/2 tsp
pepper
3 sprigs
thyme plus leaves
6
leaf/leaves sage plus leaves
1 oz
prosciutto
2 1/3 cups
no-salt-added chicken stock
1/4 cups
greek yogurt