Instructions: Heat oven to 35O degrees. In small bowl, whisk together sour cream, maple syrup, 2 tablespoons water, and a pinch of salt. Cover; refrigerate.

In another bowl, toss pumpkin seeds with 2 teaspoons salt. Spread evenly over baking pan. Toast in oven until seeds are golden and begin to pop, 7 to 10 minutes. Set aside.

Butter 9- by 13- by 2-inch baking dish. Place squash, cut-side down, and 1/2 cup water in dish. Bake until tender, about 1 hour. Let cool 45 minutes. Remove seeds, peel, and set aside.

In large stockpot over medium-high heat, melt butter. Add onions, celery, and carrots; cook, stirring, until onions are translucent, about 10 minutes. Add brown sugar and spices; cook, stirring, 5 minutes. Add apples and brandy, cook 10 minutes. Add squash and 12 cups water; simmer 1 hour. Let cool 30 minutes.

Puree in food processor until smooth. Add honey, and salt and pepper to taste; pulse to combine. To serve, garnish with a dollop of maple cream, and sprinkle with the pumpkin seeds.

Serves 8 to 10.

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