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Ingredients
  • 3 whole acorn squash, approximately 8 cups when cooked
  • 6 shallots, 1 cup diced, 3 left whole and peeled
  • 6 garlic cloves, peeled
  • 3 tablespoons olive oil, plus ⅓ cup extra-virgin olive oil
  • 1 tablespoon salt
  • 1 tablespoon pepper, freshly cracked, plus more for seasoning
  • 1 stick unsalted butter, in all
  • 4 cups chicken stock, low-sodium
  • ¼ teaspoon cayenne
  • ¼ teaspoon white pepper
  • 1 teaspoon sage, dry
  • 1 teaspoon savory
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • ⅓ cup grated Parmesan
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