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Preparation

Oven Temperature: 500-530 degrees

Flame Height: 2.4

1. Toss the squash chunks with olive oil, salt and pepper and arrange on a thin aluminum sheet pan. Roast in the doorway of the oven for 30-40 minutes, rotating pan 180 degrees once or twice. Toss onion and apples with olive oil, salt and pepper and add to pan; roast in doorway 15 more minutes stirring and rotating as needed. Remove from oven and set aside to cool. When cool enough to handle, remove skin and seeds from squash.
2. Chop a few of the sage leaves to measure ¼ cup and set aside. Heat ¼ cup oil in a large sauté pan in the center of oven for 2 minutes or until almost smoking. Add remaining whole sage leaves and toss with a tongs for a few minutes until crisped. Drain on paper towels and sprinkle with salt.
3. Heat butter in a stock pot on top of stove over medium heat. Add reserved chopped sage and cook for 2-3 minutes. Add squash, onion and apple mixture along with broth, coriander, cayenne and a few gratings of nutmeg. Bring to a boil and simmer for 5 minutes. Purée until smooth and serve garnished with crispy sage leaves and additional freshly grated nutmeg.