And I made magic.
First off here's what you need.
1 x large butternut squash
2 or 3 small acorn squash
1 x large white/yellow onion
stick of butter (or olive oil)
6 cloves of garlic
salt and pepper for tasting
rosemary & thyme (fresh or dried)
Preheat your oven to 350*.
Carefully split your butternut squash down the middle evenly, into 2 slices, core out the middle.
Season liberally with salt, pepper, and chipotle. Add butter to cored out centre.
Dice up your herb mixture and place on top of your squash, drizzle with maple syrup.
Here are my sad squash people about to go in the oven. Please be much MORE generous with your topping than this.. I thought they just looked cute at this point :)
The smaller you cut your chunks the faster they roast!
Cut the tops off of your acorn squash and drizzle some olive oil on them.
Cut up your onion, toss it in olive oil, and throw that on the pan with all the squash.
Roast for about 45 minutes, or until a fork/knife/toothpick can be pressed easily through the squash.
Once cool, peel the skin off the butternut squash, blend with a heated chicken stock mixture, garlic (removed from the bulb) and the roasted onion. Strain to get all the lump bits out.
Pour into your roasted acorn squash bowl, and garnish it with something delicious (such as blue cheese and a stick of thyme!) Keep the lid to make it extra fancy looking. Whoever you serve this to will get a blast of a fabulous sweet and savory aroma when removing the lid to the acorn squash!