Heat 2 tbs butter in a 4-6 quart pot over medium heat. Add chicken. Sprinkle with garlic powder, onion powder, salt and pepper to personal preference (I go with about 1/2 tsp ea of all 4). Stir and cook until chicken is just barely done, leaving it still slightly pink in the middle. About 7-8 minutes. Pour chicken and any liquid into a colander positioned over a large bowl, to reserve liquid. Do not let anyone eat the chicken now since it is not done.

Return empty pot to stove. Add potatoes, carrots, and broth. Cover, bring to a boil over medium high heat, reduce heat to medium and simmer until veggies are just barely fork tender. About 12 minutes. While veggies simmer, cut 3/4 of the roasted acorn squash into 1 inch cubes. Mash the remaining 1/4 with a fork in a small bowl.

When potatoes and carrots are done simmering pour them over the chicken in the colander over the bowl to drain (again, to reserve the liquid). Set aside.

Return pot to medium heat. Melt remaining 4 tbs butter over medium high heat. Add diced onion and cook until it begins to soften. About 5 minutes. Add flour and wisk into butter and onion to form a roux. Cook about another 5 minutes, wisking often to prevent burning and sticking.

Remove colander from bowl and carefully add the reserved broth to the roux in the pot, wisking constantly to avoid any lumps (do not add chicken and veggies at this time).

Wisk the evaporated milk into the broth and bring to a simmer until sauce begins to thicken slightly. Wisk in mashed acorn squash to thicken further and return to a simmer again.

Add chicken, potatoes, and carrots back to the pot. Add the frozen corn, rubbed sage, and dried parsley at this time, too. Bring back to a simmer for another 5 minutes or until the chicken is finished cooking through. Gently stir in roasted Acorn squash so not to break it apart.

Turn heat down to low, cover, and let sit 5 minutes to heat acorn squash through. Taste for seasoning and adjust as desired. Serve with biscuits or a crusty bread and enjoy!