Preheat oven to 400 degrees. Slice acorn squash evenly in half lengthwise. Coat them with a little olive oil and place face down on a parchment lined baking sheet.

Roast acorn squash for 25-30 minutes until tender and soft.

Cut butternut squash in half and scoop out seeds. Dice it and coat with olive oil, salt and pepper. Bake in oven for 25-30 minutes.

Mix butternut squash in bowl with remaining ingredients. Place inside halved acorn squash and bake for 15-20 minutes at 350 F.