INGREDIENTS
1
Butternut squash (approximately 1 - 1 1/2 pounds), small
2 1/2 tsp
Sage, dried
1
Shallot, large
6 oz
All-purpose flour
1/2 tsp
Cinnamon, ground
1/2 tsp
Kosher salt
1 tsp
Nutmeg, fresh grated
1 tbsp
Olive oil, extra virgin
1/2 cup
Pecans
3 1/2 oz
Butter, unsalted
1/4 cup
Chevre goat cheese
2 tbsp
Water