Pot Pie Filling
2 cups butternut squash, peeled, seeds removed, diced into cubes
2 cups small yams, peeled and diced
1 cup large parsnip, peeled and diced
2 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, minced
1/2 cup frozen peas, thawed
1 pound shiitake mushroom, stems removed, diced
1/2 cup fresh sage leaves, chopped
1 tablespoon all purpose flour
3 tablespoons Vermont Creamery Unsalted Cultured Butter - 82% Butterfat divided
2 cups chicken or vegetable stock
3 tablespoons Vermont Creamery Crème Fraîche