• Step 1

  Preheat oven to 400 degrees. Place acorn squash halves on parchment paper-lined baking sheet. Brush with 2 Tbsp butter; season with salt and white pepper.

• Step 2

  Add butternut squash to second parchment paper-lined baking sheet in even layer. Brush with remaining butter; season with salt and white pepper. Roast acorn squash and butternut squash for 30-45 min until soft; set aside.

• Step 3

  Add butternut squash, broth, honey, and nutmeg to stockpot. Bring to simmer on MED about 8 min. Remove from heat; cool slightly. Add mixture to blender in two batches; puree until smooth.

• Step 4

  Return mixture to stockpot; stir in heavy cream. Return to low simmer. Season with salt and white pepper.

• Step 5

  Divide vegetable mix and queso fresco equally among acorn squash halves; top with soup mixture. Garnish with black pepper.

• For added spice & flavor, garnish with pureed Wegmans Whole Chipotle Peppers in Adobo Sauce. • While scooping seeds from acorn squash, be careful to maintain bowl shape; do not make any holes.

Note: When servings & ingredients are modified, nutrition & directions may vary.