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1 small butternut squash (2 1/4 pounds)
1 tablespoon extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
1 cup Italian pine nuts (3 1/2 ounces)
1 large shallot, minced
1 teaspoon tomato paste
1/2 cup dry white wine
1 cup low-sodium chicken broth
Pinch of saffron threads
Finely grated orange zest
1/2 cup Parmigiano-Reggiano shavings
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1st Keep
 kokita
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