Roasted Winter Squash Shooters with Pumpkins Seeds — Three Many Cooks

Ingredients

• 2 pounds Butternut or other winter squash, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil, divided
• Salt and ground black pepper
• 1 teaspoon sugar
• 1 large onion, cut into large dice
• 3 large garlic cloves, thickly sliced
• 2 teaspoons dried thyme leaves
• Big pinch cayenne pepper
• ½ cup white wine
• 1 quart vegetable broth
• ½ cup packed cilantro or parsley leaves (optional)
• 1 cup heavy cream or evaporated milk