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4 pounds pie pumpkin or butternut squash, peeled, seeded and cut into 2-inch chunks (see Tip)
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4 large sweet-tart apples , such as Empire, Cameo or Braeburn, unpeeled, cored and cut into eighths
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1/4 cup extra-virgin olive oil
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1 1/4 teaspoons salt, divided
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1/4 teaspoon freshly ground pepper
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1 tablespoon chopped fresh sage
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6 cups reduced-sodium chicken broth or vegetable broth
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1/3 cup chopped hazelnuts, toasted (see Tip)
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2 tablespoons hazelnut oil
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Tips: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.
To toast chopped nuts, small nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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