3 cups peeled and cubed butternut squash (about 1 small squash)

3 cups peeled and cubed sugar pumpkin (about 1/2 of a sugar pumpkin)

Kosher salt and white pepper

2 teaspoons extra virgin olive oil

1/2 of a yellow onion, diced

2 small cloves of garlic, minced

3 1/2 cups low sodium vegetable or chicken broth

1/4 teaspoon nutmeg, freshly grated if possible

1/4-1/2 teaspoon ground coriander

Kosher salt and white pepper to taste

1/4 cup raw pepitas

1/8 teaspoon oil

1/8 teaspoon chili powder

1/8 teaspoon ground cumin

1/4 teaspoon kosher salt

Preheat oven to 375 degrees and line a baking sheet with foil.
Cut the pumpkin and butternut squash into quarters and scoop out the seeds.
Brush or spray the flesh of the pumpkin and squash with olive oil and sprinkle with kosher salt and white pepper.
Place on the foil lined baking sheet and roast in the oven for approximately 45 minutes or until