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.
Roasted with maple syrup, butter and cinnamon is the way many first meet the butternut squash—a simple and delicious introduction to a vegetable that can take many forms, both savory and sweet.
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