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Prep Time
20 Mins
Bake Time
40 Mins
Stand Time
10 Mins
Cook Time
3 Mins
Total Time
1 Hour 13 Mins
Yield
Makes about 5 cups
Photo: Jonny Valiant; Styling: Linda Hirst

How to Make It

Step 1

Preheat oven to 400°. Gently toss first 3 ingredients with oil; season with sea salt and pepper, and place in a jelly-roll pan. Bake 35 minutes or until tender and browned. Add garlic, ginger, and garam masala, if desired, and toss well; bake 5 more minutes.

Step 2

Pour wine over squash mixture, stirring to deglaze pan. Let stand 10 minutes. Transfer to a blender; add broth (in batches, if necessary), and puree until smooth. (For smoothest texture, press squash puree through a wire-mesh strainer, discarding solids.)

Step 3

Transfer puree to a large saucepan, and stir in cream. Cook over medium heat 3 to 5 minutes or until heated through. Season with salt and pepper to taste. Ladle into cordial glasses, and garnish with pumpkin seeds, if desired.

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