This red wine jelly emphasizes both color and flavor. A grown-up dessert, it is tart and sophisticated due to the inclusion of red wine, nicely rounded out by brandy. The whipped cream is a good counterpoint to the austerity of the jelly.
When roasted, the flesh of winter squashes such as butternut, acorn, and kabocha becomes creamy and dense and caramelizes on the cut surfaces.
I've made this dish as a quick supper and as an elegant dinner party first course. It goes both ways, which is key to its charm and longevity in my cooking repertoire.