3 cups fresh butternut squash, peeled, seeded, and cut into 1/2-inch cubes (or roasted butternut squash mash)
8–10 fresh sage leaves (fried in butter until crispy for garnish)
1/4 tsp freshly ground nutmeg (essential for balancing squash and dairy)
2 tbsp unsalted butter
2 cups fresh squash, seeded and sliced
1 cup medium zucchini, grated and squeezed dry
Kosher salt and freshly cracked black pepper to taste