Ingredients ¼ cup toasted pumpkin seeds (pepitas) 1 large butternut squash (about 3 pounds), peeled, halved lengthwise, cut into cubes 1 granny smith apple 2 shallots 1 Fresno chile, halved 2 unpeeled garlic cloves 1 can coconut milk 3 tablespoons curry powder 1 1/2 teaspoons Boo Salt ⅓ cup cilantro, chopped 2 tablespoons olive oil 2 cups chicken stock Creme Fraiche for finishing Preparation Set oven temperature to 450°. Toss squash, chopped and peeled apple, onion, chile, garlic, olive oil,  boo salt and curry powder in a large bowl until squash is coated season. Arrange in a single layer on baking sheet and roast, tossing occasionally, until squash and onion are browned [...]