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Ingredients

• 2 pounds winter squash, such as butternut
• 2 medium bulbs fennel
• 4 tablespoons olive oil
• 2 teaspoons fennel seeds
• 4 tablespoons butter
• 2 cups sliced onions
• 1 tablespoon fresh thyme leaves
• 2 dried red chiles de arbol, or a fat pinch of crushed red pepper flakes
• 1 bay leaf
• 3/4 cup sherry
• 8 cups water
• 1/4 cup crme frache (I substituted Greek yogurt)
• For the pumpkin seeds:
• 1/2 cup raw pumpkin seeds
• 1/4 teaspoon ground cumin, or whole seeds ground
• 1 tablespoon butter
• 1 tablespoon sugar
• Generous pinch each of cinnamon, paprika, and cayenne
• Salt to taste
• 1 teaspoon honey

Description

Serious Eats