INGREDIENTS
1
Acorn squash, large
1/4 tsp
Coriander, ground
1 pinch
Coriander, ground
1 clove
Garlic
1/2
Lemon, Juice from
1/2 tsp
Oregano, dried
1 cup
Pumpkin puree, canned
1
Shallot
1 1/4 tsp
Ancho chile powder or regular chili powder
1
Salt
1 tsp
Salt plus more
2 1/4 tbsp
Olive oil
1 1/4 tsp
Cumin, ground
1/4 cup
Pepitas
3 tbsp
Creme fraiche
3 cups
Vegetable broth or water
Teeny pinch of ground cloves