Halibut And Fall Harvest Sauté

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3 tablespoons unsalted butter

1 large shallot, coarsely chopped

1 large garlic clove, coarsely chopped

6 ounces peeled butternut squash, cut into 1/2-inch dice (1 1/2 cups)

1 medium parsnip, cut into 1/2-inch dice

1 small turnip, cut into 1/2-inch dice

Kosher salt and freshly ground pepper

1/2 cup dry white wine

4 thyme sprigs, plus thyme leaves for garnish

1 bay leaf

1 1/4 cups chicken stock or low-sodium broth

1 tablespoon extra-virgin olive oil

1 1/2 pounds skinless halibut fillets, cut into 2-inch pieces

2 tablespoons all-purpose flour

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