Acorn squash bowls create a fun serving dish.
- Arrange acorn squash, cut side down on baking sheet. Bake in a preheated 400 F oven until squash is tender (75-80 minutes). Combine next 5 ingredients in baking dish. Toss with olive oil, salt and pepper. Bake in same oven until tender (40-45 minutes). In 4-quart saucepan, bring water to a boil. Dissolve bouillon cubes in water. When vegetable mixture is tender, add to saucepan. Stir in cumin and nutmeg. Simmer 20-30 minutes. Meanwhile, remove acorn squash from oven and turn each squash over pressing down to make them stand upright. Remove seeds from squash. Scoop out squash leaving a 1/2-inch wall. Add squash to saucepan. Puree soup in blender in 2 batches. Pour into large bowl; stir to blend. Place each acorn bowl in a soup bowl. Ladle soup into each acorn bowl. Garnish soup with toasted walnuts and crumbled Gorgonzola cheese.
Soup may be made ahead and refrigerated up to 2 days. Reheat soup in large saucepan until heated through. Reheat acorn bowls in microwave (HIGH) until warm (30-45 seconds).