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Preheat oven to 375 F. (190 C.). Thinly slice 3 shallots. Slice butternut squash into 1-inch by 1/2-inch pieces until you have ⅔ cup sliced squash. Drizzle sauté pan with about 1 tbsp.

Add onion and cook, stirring frequently, until softened, 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds. Add squash, potato, carrot, broth, rosemary, nutmeg, salt, and ...