Chilli Potato Stack With Squash & Garlic Butter Sauce

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BBC Good Food
Nutrition per serving    (USDA % daily values)
CAL
489
FAT
95%
CHOL
24%
SOD
15%

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Ingredients for 6 servings

50.0g butter , plus extra for greasing

½ tsp thyme leaves

280.0g large chestnut mushrooms , sliced 1cm thick

4.0 tbsp olive oil

4 sage leaves, finely chopped

3.0 tbsp white wine

4.0 tbsp vegetable stock

2 small fiery red chillies , deseeded and finely chopped

1 shallot , finely chopped

about 24-30 fried sage leaves, to serve (see know-how below)

2.0 tbsp white wine vinegar

85.0g butter , cut into small pieces

1.0kg medium King Edward potato or Maris piper, very thinly sliced

FOR THE GARLIC BUTTER SAUCE

about 160g pack taleggio cheese , cut into 6 slices, then halved

4 shallots , halved and thinly sliced

1.0 tsp each, thyme and rosemary leaves, finely chopped, plus extra sprigs

600 g acorn squash , deseeded and cut into small wedges

1 garlic clove , finely chopped

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