You will need:
1 acorn squash, cut down the middle, seeds removed
1 butternut squash, cut vertically in half, seeds removed
4 TBSP (vegan) butter
1/2 cup agave nectar
2 cups organic vegetable broth
2-3 fresh sage leaves, rinsed and chopped
Kosher salt to taste
Preheat your oven to roast at 450 degrees.
Put the squash in a baking dish skin side down.
Put a tablespoon of butter in each spot where seeds have been removed, and drizzle the agave nectar over all 4 pieces.
Bake 40-45 minutes until you can easily slice, a lightly smash the squash.
Remove from the oven, and while hot, turn each piece upside down and carefully remove the skin. Spoons help for this! Take the meat of the squash and transfer it to a pot. Much of the butter will spill into the pan, but the flavor will linger.
Into the pot add the vegetable stock and cook on a high heat, covered, until very tender.
Using an immersion blender, or a Vitamix, puree until thick but smooth. Add diced sage and salt to taste, and serve!
