Totally stole this recipe from Ros. But she has the right idea of Fall being for soups.
1 huge butternut squash
2 medium-large onions
3 small garlic cloves
2 box of chicken stock
4 small, tart apples (empire and spartan in my case)
2-3 table spoon maple syrup (or more, to taste)
salt & pepper
1. Pre-heat the oven to 385F.
Slice the squash in half, and scoop out the seeds and membrane.
2. Slice in wedges and spread on baking sheets lined with aluminum foil. If your butternut is a normal size you’ll get way with just quartering it… mine was huge so I went with wedges and 2 baking sheets.
3. Drizzle the wedges generously with olive oil and season with salt and pepper. You can also use melted butter, if you prefer. Put in the oven and roast for 45-50 minutes.
4. About 20 minutes before the end of the timer, chop the onions and garlic and sweat for a few minutes with about a table spoon of olive oil.
5. While the onions are cooking down, peel and slice the apples.
6. Add the apples to the onions along with the ginger, allspice and cinnamon (I used about 1/2 teaspoon of allspice and 1/4 tea spoon of cinnamon, but really use as little or as much as you want)
7. By now the squash should be ready. Take it out of the oven and allow to cool so you can manipulate it. Peel the squash and cut it in chunks. Add to the pot with the onions and apples.
8. Add 1 box of chicken stock and the maple syrup and bring to a boil.
9. Blend down, adding stock as needed to get to the desired texture. Taste and adjust seasoning (it will likely be missing salt).
10. Serve with croutons. It’s even better with a dollop of sour cream, or just some cream, but I was out.