Ingredients:

• One medium sized pumpkin
• One medium sized butternut squash
• 1 1/2 teaspoon salt
• 1 tablespoon Gettysburg Olive Oil Co. Butter EVOO
• Two cloves minced garlic
• One small onion, diced
• 1 teaspoon pepper
• 1/4 cup white wine (good quality)
• 1-2 cups chicken stock
• 1/2 cup heavy cream
• Gettysburg Olive Oil Co. Pumpkin Spice Dark Balsamic for garnish
• Pumpkin seeds for garnish

Instructions:

Preheat oven to 400°

Line a baking sheet with parchment paper. Cut pumpkin and butternut squash in half (removing seeds). Place flesh side down and bake for 25 to 35 minutes or until fork tender. Heat a large pot over medium heat. Add the butter olive oil garlic, onions and salt and pepper and cook onion until translucent. Add white wine and allow to cook off. Scoop out pumpkin and butternut squash flesh into the pot adding just enough chicken broth to touch the top of the pumpkin. Continue cooking for another 15 to 20 minutes, stirring frequently. Turn stove to low heat and add heavy cream and purée with hand blender. Serve with a drizzle of pumpkin spice balsamic and a few pumpkin seeds.