INGREDIENTS
1/4 cup
balsamic vinegar
4 servings
bell pepper
3 lb
butternut squash
1/4 cup
carrot
1/4 cup
celery
1 oz
chili powder
1
cinnamon stick
1 tbsp
coriander seeds
1/4 cup
fennel seeds
2 tbsp
fresh sage leaves
2 tbsp
granulated sugar
2 tbsp
ground cinnamon
1/2 tsp
ground coriander
1/2 cup
half n half
2 tbsp
kosher salt
4 cups
low-salt chicken broth
1/4 cup
mascarpone cheese
2 tbsp
olive oil
1/2 cup
onion
1 tbsp
peppercorns
2 tbsp
pumpkin seeds
1 1/2 tsp
red pepper flakes
4 servings
salt
4 servings
sea salt
1/2 cup
unsalted butter
1/4 cup
unsulfured molasses