Source: Christa's mother, Emilie

4 lbs wintersquash (about 2 Squash)
2 apples, grated
1 yellow onion, diced
1 clove garlic, minced
2 Tbsp. butter
2-3 Tbsp. maple syrup
1/2 tsp cinnamon
1/2 tsp coriander
1/2 tsp cumin

Preheat oven to 375 F. Cut squash in half lengthwise, and scrape out the seeds.  Brush with olive oil and place, cut side down, on a foil lined baking sheet.  Bake until squash is tender all the way through-about 30 mins.

Melt butter over medium-low heat, in a large pot or dutch oven,  Add apples, onions, and cover and cook until onions are soft (about 5 mins.) Remove cover and saute until golden brown (5-7 mins).  Add garlic and spices and saute until fragrant (30 seconds).  Remove from heat and set aside until squash finishes roasting.

Once squash is complete, scrape it out of the skin, and add it, along with maple syrup, to the pot with the apples and onions. Whip with a hand mixer to desired consistency.
Serve hot, with a sprinkle of brown sugar.