2 medium butternut squash
2 large poblano peppers
1 small bunch collard greens, de-spined and chopped
1/2 medium yellow onion, finely chopped
Dash red wine vinegar
Salt and ground white pepper, for sprinkling
Salt and ground white pepper, for sprinkling
1/2 cup cream cheese or mascarpone cheese, at room temperature
1/3 fresh grated whole nutmeg seeds
4 1/3 cups all-purpose flour
1/3 cups whole-wheat flour
1 teaspoon salt
6 egg yolks
5 whole eggs
4 tablespoons butter
1/4 medium red onion, minced
4 tablespoons all-purpose flour
2 cups vegetable stock
1 cup heavy cream
3/4 cup grated fontina cheese
1/3 cup grated Parmesan
Salt and ground white pepper
Salt and ground white pepper
Chopped fresh chives or scallions, for serving
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