Serves 6

1 butternut squash, peeled, seeded and diced

3 large apples, quartered

2 shallots, peeled & quartered

2 tbsp olive oil

salt and pepper

1L chicken bone broth

4 tbsp butter

10-12 leaves of fresh sage

100 Grams fresh breads crumbs

• Preheat oven to 375F

• place the diced squash, apples and shallots on a parchment lined baking tray

• drizzle with olive oil and sprinkle with salt and pepper

• roast for 20-24 minutes until the squash is tender

• while the squash is roasting, melt the butter in a pan over medium heat until the water has evaporated the butter is hot and foamy

• add in the fresh sage leaves and fry until crispy -drain on a kitchen towel and sprinkle with salt

• add the breads crumbs to the same hot butter and fry for 2-3 minutes

• drain on a kitchen towel and sprinkle with salt

• add the remaining butter, which is now brown butter, to a large pot or dutch oven

• add in the roasted squash, apples and shallots

• pour in the broth, bring to a low boil. cover and simmer for 20 minutes

• press through a food mill (coarser texture) or puree in a blender (smoother texture)

• taste for seasoning, adjust with salt and pepper as needed

• serve hot, garnished with the butter fried bread crumbs and sage