1. Wash and cut up the following vegetables.
2. Put them in a large pot of salted water: one delicata squash, an onion, 2 cloves garlic, an apple, a parsnip, a turnip, 2 carrots, a sweet potato, a white potato. (I throw several sprigs of thyme and some rosemary into the pot, too, but remove them before pureeing the vegetables.)
3. Bring to a boil and simmer until everything is tender.
4. Cut an acorn squash in half, remove seeds and bake, face down in a 375 degree oven until tender.
5. Put the eingredients through a food mill
6. Add a lump of butter, fresh ground pepper, cinnamon and nutmeg to taste and mix well.
7. Scoop out inside of acorn squash, and stir into pureed mixture for added texture.
8. Serve piping hot with toasted squash seed on top and creme fraiche, yogurt or sour cream available to be added as desired.

Note: every ingredient in this recipe except cinnamon and nutmeg - is from the Union Square Farmers Market

The Union Square (NY) farmers market is my place of choice for seasonal fruits and vegetables. Your site confirmed my experiences.