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5 cups reduced-sodium chicken broth or vegetable broth
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2 tablespoons extra-virgin olive oil
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3 medium shallots, thinly sliced
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3 cups butternut, chopped, peeled, hubbard, red kuri or kabocha squash (1/2-inch pieces)
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2 cups shiitake mushroom caps, thinly sliced
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1/4 teaspoon freshly ground pepper
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1/8 teaspoon crumbled saffron threads (optional)
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1/2 cup dry white wine or dry vermouth
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1/2 cup finely grated parmigiano-reggiano cheese
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Note: Literally the dried stigma from Crocus sativus, saffron is the world’s most expensive spice. Over 75,000 flowers are required for each pound of saffron. Fortunately, a little goes a long way. It’s used sparingly to add golden yellow color and flavor to a wide variety of Middle Eastern, African and European-inspired foods. Wrapped in foil and placed in a container with a tight-fitting lid, it will keep in a cool, dry place for several years.
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