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1
Preheat the oven to 350 degrees F.
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2
Cut each squash in half and discard the seeds.
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3
Brush cut sides with 2 tablespoons of melted butter.
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4
Season with salt, pepper, and nutmeg.
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5
Arrange the squash cut side down on a rack placed in a baking tray and bake until tender, about 1 1/2 hours.
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6
Cool, scoop out the insides of the squash, and puree the flesh in a food processor.
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7
Reserve.
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8
(You should have about 4 cups of pureed squash).
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9
In a medium stockpot, melt the remaining 4 tablespoons of butter.
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10
Over low heat, sweat the onion.
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11
Do not allow it to brown.
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12
Add the pureed squash and cook over very low heat until heated through, stirring occasionally.
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13
Do not allow it to bubble up.
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14
Season with the salt, pepper, ginger, and cardamom.
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15
Pour in the stock and bring to a boil, still over low heat, stirring often.
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16
Cook about 20 minutes.
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17
In a small saucepan, heat the cream with the rosemary sprig.
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18
Remove the rosemary and pour the cream into the soup.
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19
Transfer to a blender or food processor and process, in batches, for 2 or 3 minutes.
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20
Adjust the seasoning, to taste.
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21
To serve, ladle the soup into heated bowls.
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22
Place a tablespoon of cranberry relish in the center, top with a dollop of cardamom cream, then sprinkle with chopped pecans.
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23
Drizzle pumpkin seed oil over soup.
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24
Note: If desired, bake small squash until tender, scoop out, and use as individual serving bowls.
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25
In a small saucepan, combine all the ingredients.
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26
Bring to a boil, then lower to a simmer.
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27
Continue to cook until the mixture is thick and the berries are glazed.
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28
Allow to cool.
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29
Transfer to a covered container and refrigerate until needed.
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30
In a deep-fryer or a deep pot, heat the oil to 350 degrees.
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31
(A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
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32
Meanwhile, in a large saucepan bring 2 quarts of water to a boil.
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33
Add the pecans and boil for 2 minutes.
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34
Drain in a large strainer, shaking off all excess water.
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35
Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans.
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36
Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated.
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37
Do not use hands or a spoon to toss.
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38
The nuts should have a glaze of sugar.
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39
Carefully add the nuts to the heated oil, keeping the oil at 350 degrees.
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40
Cook until golden brown, about 3 minutes, stirring occasionally.
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41
Remove with a slotted spoon to a baking tray to cool.
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42
In a small saucepan, bring 1 cup of heavy cream and the cardamom to a boil.
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43
Reduce until only 1/4 cup remains.
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44
Allow to cool.
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45
Reserve.
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46
Whip the remaining 1 cup of heavy cream until stiff peaks form.
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47
Stir in the reserved mixture.
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48
Chill until ready to serve.
