• Preheat oven to 400 degrees.
• Cut pumpkin and acorn squash in half, remove seeds (reserve pumpkin seeds); then rub insides with olive oil. Pierce sweet potato with fork several times. Cut top off head of garlic and drizzle with olive oil and wrap in foil. Place veggies and garlic on shallow rimmed baking sheet and roast for 45 – 50 minutes or until fork tender.
• Meanwhile, sauté onion in a heavy bottom pot or Dutch oven until tender.
• Once done, remove roasted veggies from oven and allow to cool slightly. Using a fork or knife, scrape out the roasted flesh of the pumpkin, acorn squash, and sweet potato; add to the Dutch oven. Squeeze garlic head to remove roasted garlic; add to pot. Add broth, salt, pepper, nutmeg and cayenne pepper.
• Bring to boil then reduce & simmer for 10-15 minutes. Puree in batches in blender until smooth. Adjust seasoning to taste. Serve in individual bowls topped with toasted pumpkin seeds.

For cumin roasted pumpkin seeds…

• Preheat oven to 350 degrees. Rinse pumpkin seeds to remove any pumpkin membrane. Dry between paper towels. Toss pumpkin seeds with olive oil, cumin and sprinkle of sea salt. Spread in a single layer on a shallow baking sheet. Roast for 8-10 minutes, stir then continue roasting 8-10 minutes. Keep an eye on them as they can go from perfectly golden brown to burned in a hurry. Allow to cool slightly before eating.

• Preheat oven to 375 degrees.
• Place squash halves cut sides up on a shallow baking pan and brush flesh with olive oil. Cover with foil and bake 30 – 40 minutes (depending on size of squash) until fork tender.
• Meanwhile in a medium bowl combine milk, eggs, corn, half of the scallions, curry powder, nutmeg, salt & pepper. Fill each squash cavity, being sure squash halves are level. Use foil to prop squash if necessary. If there is extra filling bake in a buttered ramekin along side the squash. Bake uncovered for another 30 – 40 minutes until the pudding has set.
• To finish sprinkle with cheese and place under broiler for a couple minutes to lightly brown the cheese. Serve hot sprinkled with remaining scallions.

• Preheat oven to 400 degrees.
• Cut acorn squash in half and scoop out seeds and stringy squash.
• With a sharp knife, score inside of each squash in a criss cross pattern, about 1/2″ deep.
• Season squash cavities with salt and pepper.
• Combine butter, brown suqar, and maple syrup and divide equally between squash halves coating the insides.
• Place squash cut sides up in a shallow baking dish and add about 1/4″ water to pan.
• Bake for about 1 hour, less for mini’s, slightly longer for larger squash.
• Baste with the sugar butter sauce at 10 min. intervals.
• Squash are done when the flesh is very soft.
• Let cool before serving.