Big blue hubbard squash.
Sliced it open and roasted at 375F for about 2 hours.
What it looked like when I took it out.
I picked out the seeds and stringy stuff and threw them out. Picked out the good stuff and kept it.
Simmered for about 40 minutes with carmelized onions, a chopped pear, fresh ginger, nutmeg, cinnamon, and vegetable stock.
Finished with fresh parsley and a bit of cream.