Butternut squash recipies?

I love African Peanut Soup - it has peanut, butternut squash and just enough spice to make it interesting. Google a recipe that suits you and try it! I also love roasted butternut in a salad. It add that little sweet something. Try it along side some black beans - a combo made in heaven.

I love it roasted with a few spritzes of olive oil, garlic and salt. 50-60 minutes at 450 F does the trick. From there you can eat it directly or use it to thicken tomato sauces, or as a sandwich spread... I put it in wraps or spread it directly on my chicken for added flavor.

If you have a spiralizer, you can make them into noodles in the same way you can do zucchini!

I second the self-crusting pie! I've made versions of that with sweet potato, butternut squash, and pumpkin, and they are all delicious! The best part is that you can also freeze the pie!

I love butternut squash soup, so that would be my personal go-to.

It's also delicious cubed and roasted- I like it with black beans and mexican-inspired seasonings for burritos/enchiladas.

You can also use it as a base to make mac and cheese or queso! I like to balance it with strong savory flavors so it doesn't end up tasting overly sweet.

Also delicious mashed and used as a layer in a white lasagna :)

Well, I'm envious
I adore butternut squash, and would love to have an excess! I'm not very good at using / following recipes, but hopefully some of my uses might give you inspiration:

My favourite is cubed, tossed with a touch of avocado oil, then roasted until caramelized. A really large squash will give me 2 to 3 meals as a side - and then I end up using any leftovers as an addition to a grain "salad" (think quinoa / black beans / roasted butternut - tossed together with some meat and dressing), or I will use as part of something baked (caramelized butternut squash is one of my favourite "sweeteners").

I usually cube it and freeze it raw, so that I have the option of roasting it from frozen, or I can add as-is to soup or stew recipes and let them cook in the broth.

If I have way too much roasted leftovers, then I puree and freeze. I will add this to muffins or yeast dough. Butternut in the dough and using some berry puree as the filling makes for an outstanding "cinnamon roll" style treat --- or I include onions and garlic in a rye dough with it for a loaf or rolls that make an outstanding contrast for fillings like beef and sauerkraut.

I do a version of the "self-crust pumpkin pie" from the Spark Recipes site using pureed roasted butternut instead of pumpkin - and either using no sweeteners (especially if I'm adding some berries) or using only some blackstrap molasses (for more of a gingerbread flavour) along with some dried fruits.

I've also really enjoyed using some of the frozen puree in various soups and stews and sauces --- adding it as the "thickener" instead of a roux or slurry of flour. It adds a fantastic flavour background, especially with beef, or when mixed with nut butters over pork or chicken.

Lots of it from garden last year and time to use it up or process it up. What are your favorite ways? Especially ones I do up for freezer or use frozen squash for? Still have 9 pretty LARGE ones. If I eat it my favorite way I am going to either get fat or it is going to make my system act like flue.