I made this recipe up and it has become an overnight hit. I used tiny pumpkins one night and a large squash that looks like a pumpkin the other night. Cut off the tops and scoop out everything inside. Bake at 350 on a cookie sheet that has parchment paper on top, upside down. It takes about 20-30 minutes. You want the pumpkins to be soft but not too soft. Flip them over and cool. You will use these to stuff the squash inside.
Butternut and acorn squash, peeled, seeded and cut into cubes. Think one squash per person and then toss in another one. Fresh sage, rosemary and thyme chopped finely. About 3 T. more or less depending on how many squash you use. The squash should be lightly covered with herbs. Lots of olive oil and some kosher salt.
Mix all of this up in a bowl and then spread onto a rimmed cookie sheet and bake at 350 until the squash is browned. Open up the oven on occasion and give the sheet a shake to make sure everything is roasting evenly.
Once the squash is done, pour the pieces back into a large bowl and blend with a beater. Don’t blend it too long because you want the mixture to be thick and a bit chunky not too creamy.
Serve in the pre-cooked squash or pumpkin for a total visual. You could even make the entire thing in the morning for dinner that night. Stuff the pumpkin and then put them in the oven at 350. It should take about 15 minutes to warm up and serve.
We had this the other night with a honey mustard thyme covered pork loin, apple chutney and brussel sprouts. A total autumn dinner.