INGREDIENTS
3
lbs Butternut squash
1/4 cup
Carrot
1/4 cup
Celery
1/2 tsp
Coriander, ground toasted
1/2 cup
Onion
2 tbsp
Sage, fresh leaves
1 1/2 cups
Winter squash, Roasted
4 cups
Chicken stock or canned low-salt chicken broth
1/4 cup
Balsamic vinegar
1/4 cup
Unsulfured molasses, dark
2
Black pepper, Freshly ground
1/4 cup
California chili powder, pure
2 tbsp
Cinnamon, ground
1
Cinnamon stick
1 tbsp
Coriander seeds
1/4 cup
Fennel seeds
2 tbsp
Granulated sugar
2 tbsp
Kosher salt
1 tbsp
Peppercorns
1 1/2 tsp
Red pepper flakes
2
Sea salt
2 tsp
Spice rub, Toasted
2 tbsp
Olive oil, extra-virgin
2 tbsp
Pumpkin seeds, toasted
1/2 cup
Butter, unsalted
1/2 cup
Half-and-half
1/4 cup
Mascarpone cheese