1 butternut squash, neck only, peeled
Salt and pepper
1 cup quartered Brussels sprouts
1 cup chanterelles
1 cup halved king trumpet mushrooms
1 cup oyster mushrooms
4 tablespoons olive oil
8 fresh sage leaves
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
1 cup heavy cream
1/2 cup red wine
1/4 cup freshly grated Parmesan
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