INGREDIENTS
2 tbsp
Flat-leaf parsley, fresh
1
Kabocha or butternut squash
1 tbsp
Sage, fresh
3 tbsp
Shallots
1/2 cup
Chicken or vegetable broth
1 tsp
Lemon juice, fresh
1/8 tsp
Nutmeg
1
Salt and freshly ground pepper
2 tbsp
Sugar
9 tbsp
Butter, unsalted
1 oz
Parmigiano-reggiano cheese, grated