Preheat the oven to 375 degrees F.

Place the squash halves facedown on a baking sheet and roast 30 minutes, or until soft. Cool.

Scoop out the squash seeds and discard. Scoop out the pulp and mix with the stock in a large saucepan. Bring to a boil and simmer for 10 minutes.

Strain the squash, reserving the stock. Puree the squash in a food processor with the hazelnuts. Add back to the stock. Blend well and season with the salt and pepper and nutmeg.

Variations:

• Instead of adding the pureed squash and hazelnuts back to the sock, serve the puree as a vegetable side dish. Dot with two tablespoons of unsalted butter before serving.
• Use the squash puree as a quiche filling. Bake in a tart shell at 350F for 30 minutes.
• Use the squash puree as a filling for handmade ravioli.