INGREDIENTS
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1 pound butternut squash, peeled, seeded, and cubed
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1 firm-ripe Anjou pear, peeled and quartered
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2 large shallots, peeled and halved
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2 tablespoons vegetable oil
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1/2 teaspoon sea salt
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1/4 teaspoon freshly ground black pepper
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2 garlic cloves, minced
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1/8 teaspoon ground ginger
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1/2 teaspoon garam masala or curry powder (optional)
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2 tablespoons dry white wine
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2 1/2 cups low-sodium chicken broth
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1 tablespoon heavy cream
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Toasted pumpkin seeds (optional)