Roast the squash at about 350 for about 45 minutes. The flesh will be soft and nicely browned. Once cooled sufficiently, scoop the flesh out and dice. Discard the skin. Chop the apple and onion. Heat the oil and “sweat” (sauté without coloring) until soft. Cover with water and simmer for 35 minutes. Puree in a blender or with a stick blender. Garnish with a few drops pumpkin seed oil and some candied pecans.