Roasted Butternut Squash With Cilantro Cream

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1/2 cup unsalted pumpkin seeds

8 pounds butternut squash—peeled, seeded and cut into 3/4-inch pieces

1/4 cup plus 2 tablespoons vegetable oil

Salt and freshly ground pepper

6 large garlic cloves, minced

2 large red onions, finely diced

4 large scallions, coarsely chopped

1 1/2 teaspoons ground cumin

1/2 teaspoon hot paprika

1/4 teaspoon cinnamon

3/4 cup drained canned whole tomatoes, finely diced, 1/4 cup juices reserved

1/2 cup sour cream

1/4 cup milk

1/4 cup finely chopped cilantro

2 teaspoons fresh lime juice

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