Rating: 5 stars
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Laraine Perri
Recipe by Coastal Living October 2011

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Credit: Jonny Valiant; Styling: Linda Hirst

Recipe Summary test

prep:
20 mins
bake:
40 mins
stand:
10 mins
cook:
3 mins
total:
1 hr 13 mins
Yield:
Makes about 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.)

  • 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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