This recipe is adapted by Karen Leibowitz from a dish served at the San Francisco restaurant Bar Tartine, where chef Nicolaus Balla tops roasted and puréed butternut squash with sunflower sprouts, curried yogurt, cilantro purée and pomegranate molasses. The toppings suggested here are somewhat simpler—creativity is encouraged. This recipe serves a crowd, but freezes well. We recommend using delicata, but if you aren't yet sick of butternut, it can also be used.

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