Good morning everyone!

I am looking for some great winter squash recipes. I have acorn, butternut and buttercup up the ying-yang and wouldl ove to make some yummy soups or other recipes fresh as well as find some great recipes for storage. Any ideas?

Thanks!

I have two butternut squash recipes that are fantastic- this first one was in Cooking Light a few months ago, and it is my favorite.  When I went to their site to copy the recipe for you, I saw that it had a 5 star rating, and I would agree with that!  Here is that one- it's called Golden Winter Soup:

Ingredients

2 tablespoons butter
5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups sliced leek (about 2 medium)
4 cups fat-free, less-sodium chicken broth
1 cup half-and-half
12 ounces baguette, cut into 16 slices
3/4 cup (3 ounces) shredded Gruyère cheese
3 tablespoons chopped chives
Freshly ground black pepper (optional)

Preparation

Preheat broiler.

Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.

Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.

And here is the other one- this one is from the Food Network website, and originally appeared in Gourmet Magazine.

We grew butternut squash by mistake this year and BOY did it do well!!!  That was the only plant my husband picked out for my garden and we didn't even know if we liked it!   I've fixed it a couple times in the oven.  Just cut it in half and scoop out the seeds and stringy stuff.  One time I put it cut side up in a casserole dish, put butter and brown sugar in the cavity.  One inch of water, cover with foil, and bake at 400° for about 35 minutes.  We loved it!  Next time, cut side down and just baked plain with the water and foil.  Then I scooped out the squash and served like mashed potatoes with butter and salt.

You can store it for about 9 months at 55-60°.  I put mine on a plastic shelf, 3-4 per shelf without touching.

Hope this helps!

I love Butternut squash as a mash with some feta cheese on top.  Just boil the cubes till soft.  Squash with a fork and plop some feta on top.  The feta starts to warm and soften.  Delish.