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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
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Preheat the oven to 375° F. Drizzle the inside of the squash with the olive oil and rub it down with 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and 1/4 teaspoon of the chipotle chili powder. Place it on a baking sheet with the insides facing up and roast for 40 minutes. Remove from the oven and allow to cool until safe to handle. While it's cooling, place the pecans on a baking sheet in an even layer and roast them in the oven (still at 375° F) for 10 minutes, then remove and allow to cool. Once the squash has cooled down a bit, scoop out the soft flesh with a large metal spoon and place it in a blender or food processor. Add the pecans, honey, broth, and the remaining spices. Blend at high speed until a smooth puree forms, about 1 minute. Pour the mixture into a medium-sized pot and warm over medium heat. Add the cream and Parmesan and stir until combined. Continue heating the soup for 15 minutes, stirring every few minutes, until nice and hot. Taste and add more salt, pepper, or chipotle if desired. Scoop out into individual bowls for serving and garnish with a teaspoon of cream, a pecan, and a sprinkle of black pepper and ground chipotle chili.