Warsaw dining scene rooted in the kitchen of Scott Woods
Cut the squash in half lengthways. Seed and core, then roast skin side up in ½ inch of water at 500°, until soft. Add more water if needed. Remove squash from pan and press through a sieve or mesh rack and discard skin.
In a Dutch oven or heavy pot, add the water, wine, thyme, apples, onion, salt, pepper and squash and simmer on medium-low until the apples are soft. Remove the mixture from the heat and discard the thyme sachet, and purée in a blender until perfectly smooth. Once blended, slowly add the cream until emulsified. Garnish each bowl with a few fried sage leaves and some crispy bacon or pancetta.
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