• This dish takes four big steps:

1) Roast

• Roast the sweet potatoes two ways. A couple with their complete skins and another couple peeled and cut into squares. Make sure you poke them a little bit for the whole ones before putting them in the oven for 40 to 50 minutes at 375 °F. To save energy, you can roast your squashes or pumpkins simultaneously with the sweet potatoes.
• Once sweet potatoes are soft and mushy, let them cool down until they're at room temperature. Then, cut sweet potatoes in half and scoop out most of the sweet potatoes meat while leaving a thin layer of it inside. You can use this yummy scooped-out sweet potato and mix it with marshmallows or just butter and spices as a snack.
• When you have your bowls, put them on a baking sheet. Brush them a bit with olive oil, and then we'll stick them back in the oven for about 10 minutes. Now on to step 2.

2) Caramelization

• Caramelizing veggies make for the sweet-savory component of this dish. First, boil clean Brussels sprouts for five minutes and give them a cold shower. Then, chop them in half.
• Now, cut onions and mushrooms into big slices. Cook the veggies under medium heat to allow the sugars in them to caramelize steadily.
• Heat the skillet just into medium heat and melt some butter. Now, add the Brussels sprouts with their flat side down, without moving them. Let them brown for five minutes approximately. Then, add the mushrooms and wait five or so minutes between each stir.
• Depending on your pan's size, you can add the onions or cook them separately. Each round of veggies will take about 5 minutes to brown on medium heat. In the meantime, you can start doing step number three.

3) Sautée

• In a separate skillet with olive oil, mix the sweet potatoes and the squash until golden brown.
• Now that you got sautéed squashes and caramelized veggies, you'll need something that brings them together. That's why step number four is to create a creamy, cheesy spiced sauce.

4) Creamy, cheesy, and spiced sauce

• Add butter to a small pot. When it melts, add garlic and let it on medium heat for a couple of minutes or until golden brown.
• Now, add ricotta cheese and truffled goat cheese, and stir. Spice it up with some thyme, sage, cardamom, ground pepper, and salt. Finally, we'll also add a bit of water so that we have enough sauce.
• Let everything be on medium heat for some minutes so that all the flavors mix.
• To finish, mix everything in a bowl: the caramelized veggies, the sauce, the diced sweet potatoes, and the squash. Mix them well, and serve in the sweet potato skins. Top each serving with a scoop or two of creamy sauce, and it's done!
• Enjoy your fall veggies!