I've made a few delicious squash recipes lately. Here are some of them.
Smitten Kitchen has a couple of recipes, of course. I love her Butternut Squash and Chickpea Salad with Tahini Dressing - it's easy to make and good to pack for lunches.
The November issue of Bon Appetit had a recipe for a Squash and Kale Bread Pudding. I made it and it's pretty amazing.
There's a great roasted squash soup recipe in the Rebar Cookbook. Squash soup is lovely and freezes well.
And I made a stuffed acorn squash recipe recently that was a mashup of a few recipes I found online. Basically, I roasted it in halves and then filled with a mixture of cooked quinoa, stir-fried kale and onions, pine nuts and grated Grana Padano cheese. So good!
And don't forget to roast the seeds! You can do all kinds of squash seeds, not just pumpkin.
