Preheat oven to 400ºF.
Place squash on baking sheet and dress with EVOO, salt, pepper, nutmeg and a drizzle of honey. Toss to combine then arrange in a single layer and roast to tender, 20 minutes. Remove half the squash to food processor and puree with a little water or stock.
Heat stock with saffron and 2 cups water in a saucepot. Keep warm over medium-low heat.