Well, I reckon most of you now have more winter squash than you know what to do with, so I invite everyone to share their favorite squash recipe so that everyone can get some ideas. Feel free to post your recipe using the "comments" link or email it to me and I'll post it. To start off, here's a nice recipe from Laurie. Also, do check out http://www.recipesource.com/ for a nice, search-able recipe archive.
Butternut Squash Risotto
This recipe is for 2-4 servings.
1-2 cups arborio rice (and a small amount of oil or butter)
1 quart chicken or vegetable stock
1 bunch fresh chopped sage
1 onion, chopped
1/4 cup balsamic vinegar
1/4 cup molasses
2 Tablespoons butter
1 squash, peeled and sliced
garnish rice with Parmesan cheese - 1/2 to 3/4 cup. Try it with 1/2 cup first.
Put sliced squash on cookie sheet - salt & pepper it.
In frying pan, melt butter until it browns.
Put sage in butter and saute for a couple minutes.
Add balsamic vinegar and molasses.
Drizzle sage mixture over squash.
Put squash in oven to soften for about 45 minutes at 350 degrees.
Puree squash. It can now freeze or refrigerate it. It will keep in the fridge for about 1 week.
Risotto: Saute onion in oil or butter in bottom of 2-3 quart pan.
Add rice. Add small amount of stock, stirring until creamy.
Keep adding small amounts of stock and stirring, for about 30 minutes.
Stir in pureed squash. Stir in parmesan cheese.