2 cups pumpkin seeds
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
12 tablespoons (1 1/2 sticks) unsalted butter, diced
6 fresh sage leaves
3 cloves garlic, sliced
2 1/2 pounds acorn squash, halved, seeds removed, peeled and diced
Sea salt and freshly ground black pepper
1 quart chicken stock, or as needed
2 tablespoons extra-virgin olive oil
One 8-ounce skin-on red snapper fillet, scored
Sea salt and freshly ground black pepper
2 1/2 tablespoons unsalted butter
2 ounces peeled, seeded acorn squash, cut into 1/2-inch cubes and blanched
2 ounces savoy cabbage, cut into 1/2-inch squares and blanched
1/4 ounce pea shoots
1 drizzle pumpkin seed oil
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