The squash from this distribution had a few wrinkled skins and soft spots so we would recommend using your squash more quickly. I roasted mine on Friday and saved half in a freezer bag. This is a great way to save your squash for about six months.
Here is a recipe that Dena sent for butternut squash soup. The coconut milk makes it have a fabulous flavor.
Cooked winter squash, pureed with coconut milk.
Add sauted chopped onion, celery and red bell pepper (in butter)
when onion is browned, add garam masala or curry powder.
Add to puree, add canned (drained) or fresh corn. Add vegetable or chicken broth to desired consistency.
Shrimp, chicken or cubed sauteed tofu can be added for protein also. Add shrimp at end so it doesn’t become rubbery.