1 acorn squash
2 shallots, diced
2 tbsp. olive oil
pinch of salt
1) Split acorn squash in half, drizzle with 1tbsp olive oil and roast on a baking sheet in the oven on 400* for 0-40 minutes until squash can easily be pierced with a fork. Remove from oven and let cool.
2) In a sauce pan, heat remaining oil on medium. Add in shallots and sauté until golden brown.
3) Scoop squash out of skin and add to pot. Mix into onions. Mix until smooth. Season with salt if needed.
4) Serve warm.