PREPARATION:

1. Preheat oven to 400 degrees F. Lightly rub two baking sheets with olive oil. Arrange the pumpkin on one baking sheet and the butternut squash on the other, both skin side down. Drizzle 2 teaspoons of olive oil over each piece of pumpkin and squash. Scatter the rosemary leaves and fennel seeds evenly over the pumpkin and squash and season with salt and pepper. Cover the baking sheets with aluminum foil and bake in the oven for 40 minutes or until very tender. Remove from the oven and cool, covered for 15 to 20 minutes, or cool enough to handle comfortably. In a medium size saucepan, over medium low heat, cook the butter, half and half and brown sugar and whisk to incorporate. Scoop the squash and the pumpkin into the bowl of a food processor. Add the warmed half and half mixture to the squash and puree for 2 minutes or until the mixture is smooth. Season with remaining salt and pepper. Serve hot.

   Editor's Note: Look for organic, locally-grown produce—try at your local farmers market.