INGREDIENTS
3/4 lb
Butternut squash
2 cloves
Garlic
16
Sage leaves (roughly 1/4 cup), fresh
3/4 cup
Yellow onion
8
Eggs
1
Black pepper, Freshly ground
3/4 tsp
Sea salt
2 tbsp
Olive oil, extra-virgin
1/2 cup
Milk
3/4 cup
Parmesan or pecorino romano cheese