Serves 8

• ½ teaspoon white peppercorns
• 2 tablespoons oil
• 5 cups (1.5 pounds) small-diced butternut squash
• 2 ripe Bartlett pears, small-diced, peeled and cored
• 2 cups (8 ounces) small-diced yellow onion
• 1 teaspoon salt
• 4 cloves garlic, minced
• 1 quart chicken or vegetable stock
• 1 sprig sage
• 1 sprig rosemary
• ½ cup (4 fluid ounces) heavy cream, additional for garnish
• 1 cup (4 ounces) shredded cheddar cheese, additional for garnish

In a saucepan over moderate heat, toast the peppercorns for 3 to 5 minutes, stirring continuously. Remove peppercorns from pan to incorporate later. Return the saucepan to moderate heat. Coat the surface of the saucepan with oil. Add the squash, pears, and onions, and season with salt. Sauté over moderate heat to caramelize, stirring occasionally to prevent scorching, approximately 25 minutes. Add the garlic, cooking an additional 2 to 3 minutes. Deglaze saucepan with stock. Incorporate the sage, rosemary, and peppercorns, bringing the mixture to a simmer. Cover with a lid and cook for an additional 15 minutes. Blend smooth with an immersion or stand blender, then return to low heat. Mix in heavy cream and cheese. Cook until cheese is melted and fully incorporated. Garnish with freshly grated cheese and heavy cream, as desired.

RECIPES AND PHOTOGRAPHS BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM / @PHOTORICALFOOD