You could puree/drain it and make some festive orange gnocchi. Try adding some crushed/rubbed sage to the dough, or you could do a sage whipped cream as a topping with some candied pecans/walnuts.

Butternut squash risotto -- very simple and so, so good.

Throw it in with some caramelized onions and some chicken broth to reheat...mash it all up, add some goat cheese and some diced, crispy bacon, and it's a pasta sauce to die for.

I make a pizza with sliced butternut squash, tomatoes, pesto, and fontina. It's delicious and such a unique dish. It's a cooking light recipe:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000350893

Toss it with arugula, chickpeas and roasted onions + a light tahini dressing.

Have you thought about a savory riff on butternut squash pie? Take a look at the Hippie Cauliflower Pie on Food 52 for an amazing crust idea.

You could always make butternut squash ravioli. My fall favorite!

I posted a red lentil and roasted pumpkin soup recipe last year here for which you could substitute the roast butternut squash: http://www.food52.com/recipes/1992_roasted_pumpkin_and_red_lentil_soup

Also, I have a parsnip and butternut squash puree that uses roasted butternut squash:

http://www.food52.com/recipes/3803_pureed_roasted_parsnips_and_butternut_squash_with_creme_fraiche

You can steam (including in the microwave) the parsnips if roasted them is too much trouble, and it still tastes great.

Actually, though, a good roasted butternut squash is so tasty all by itself. I constantly roast squashes and pumpkins of all kinds throughout the fall and winter, and often a bowl of the stuff, plain, with lunch, or for a snack. So delicious!! ;o)

Recently, I used cubed roasted butternut squash to make a yummy pasta dish. Caramelized onions, a little butter, a few raisins, some balsamic vinegar, salt, pepper, feta cheese on top. Delicious!

Last night for a community dinner I prepared a tagine in which the key ingredients were butternut squash and chickpeas. It also included prunes, cauliflowerettes, and flavoring/coloring spices such as turmeric, cassia, cumin, ground ginger and preserved lemon.

coolt down, put it away and make into a soup tomorrow with apple, sage and broth