Ingredients

1 butternut squash (1 1/2 pounds) 2 yellow onions (1 pound), peeled and thinly sliced 2 medium carrots, coarsely chopped 1 tablespoon extra-virgin olive oil 1 tablespoon butter 4 sage leaves 3 ripe pears, peeled, quartered, cored and cut into 1/2-inch cubes Salt and freshly cracked pepper to taste 1/2 pound loaf sourdough bread 2 ounces smoked ricotta or smoked mozzarella cheese Pumpkin seed oil or extra-virgin olive oil (optional)

Description

Peel The Squash; Save Trimmings. Combine The Squash Trimmings, Onion And Carrots In A Large Saucepan; Add 6 Cups Water. Bring To A Boil And Simmer 45 Minutes Or Until Liquid Is Flavorful And Reduced To About 3 Cups. Strain. Reserve Liquid And Discard The

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