I was making this recipe up as I went along, so I don't have great measurements for it (sorry).
1 butternut squash
5 cloves garlic, unpeeled
1/2 red onion, chopped
salt, pepper, paprika, pepper seeds
optional: butter, sour cream
Preheat Oven to 400F.
On a sheetpan covered with foil...
Split the butternut squash in half, scoop out the seeds, drop the unpeeled garlic and sage into the hollowed squash halves, and then drizzle with olive oil.
On the same pan, place the potato (poked a few times with a fork) and put into the hot oven. After a half hour, add the chopped red onion, drizzled with olive oil, to the pan. Once everything is very soft (another 15-30 minutes), take the pan out of the oven to cool.
Into a large pasta pot (once everything is cool enough to handle), add the red onion, sage leaves, and flesh from the squash, potato, and garlic (discard all skins). Mash and add chicken broth to get desired consistency and then season with salt, pepper, red pepper seeds, and paprika. After that has cooked down for a few minutes, blend the chunky mixture into a smooth one. Add more broth, seasoning, and optional butter or sour cream.
I roasted the butternut squash seeds and they were very tasty! Here they are sprinkled with sea salt and paprika before going into the oven.