INGREDIENTS
3
peeled seeded, and cut into 4-inch pieces 3 1/2 pounds butternut squash
1
Carrot, medium
3 cloves
Garlic
1
Onion, medium
3/8 cup
Sage, fresh leaves
6 cups
Chicken stock, low-sodium
1
Kosher salt
1
Kosher salt and freshly ground black pepper
2 tbsp
Olive oil, extra-virgin
1
Olive oil, Extra-virgin
1/2
Baguette
2 tbsp
Butter
1 cup
Fontina cheese, grated