in pumpkin bread, pumpkin pies.
also, it makes awesome bean burgers. leftover rice, beans, spices, and squash make awesome burgers!
throw some in any soup, or casserole.
fine purree is a great substitute for egg or fat in baking.
i also add it to pasta sauce for some extra color, flavor, and vitamins
1¾ cups squash puree
1 cup apple juice or cider
½ cup milk
½ cup plain yoghurt or sour cream
1 tsp ground ginger
2 tsp curry powder
¼ tsp salt
1 medium onion, chopped
1 tbsp butter
Heat butter in medium saucepan over medium heat, then sautee onion approximately 2-3 minutes until tender. Add ginger, curry and salt. Stir in pumpkin and apple juice. Reduce heat slightly and stir in yoghurt/sour cream and milk. Serve hot with bread and cheese.
Also, there's pumpkin pie (pumpkin and squash are the same). I can post my recipe if you want.
Add to cheese and cook in quesadilas. Add to chicken soup. Pick up Deceptively Delicious and you'll have a thousand uses. I made a banana- marshmallow dip that was equal parts banana, butternut squash and marshmallows.