Scallops on a bed of curried maple festival squash

I really need to a) get a good camera and b) take a course in food photography because as I reflect back on my meals using such washed-out blurry photos I actually can't remember how good things tasted.

At any rate, here's the recipe:

Ingredients:

Butternut, Acord, or Festival squash
Scallops
Ginger
Sage
Nutmeg
Butter
Maple syrup
Curry powder
Mango Chutney powder

Recipe:

1. Grate ginger over halved squash and sprinkle curry powder, salt, & pepper.  Grate nutmeg
2. Coat with olive oil and put sage leaves in the squash cavity
3. Roast for 1 hour at 400 degrees, then scoop out and puree with maple syrup and a dash of lime juice
4. Sprinkle mango chutney powder, salt, & pepper on scallops
5. Sear in butter