1. First and foremost, I just ate it. Now that my tastebuds are reawakening, I can appreciate just plain squash. Then I mixed some in a bowl with applesauce and cinnamon and ate that too.
2. Veggie burgers.
That's about a cup of squash mashed up with a can of black beans, a flax "egg" (1 T. ground flaxseeds soaked in 3 T. water until it becomes egglike in texture), 1 1/2 C. oatmeal, some spices (Italian seasoning, garlic salt, pepper, turmeric, parsley) and the last bit of leftovers from a rice/summer squash dish I made several days ago. I also sauteed some celery, garlic, and onion, added that to the mixture, and formed patties. I froze them individually for later eating, so I don't know yet how they'll turn out.
3. "Cheese" sauce.
I sauteed some onion and garlic, then added some veggie broth and boiled until the onions were soft. I poured that in the blender with some cold rice milk, butternut squash, nutritional yeast, salt, pepper, turmeric, a few red pepper flakes. After blending, it was a little thin, so I put it back on the stove, whisked in some arrowroot powder, and boiled till the consistency was right.
I put the sauce on some pasta and loaded it up with vegan "parmesan", and it was seriously fantastic.
4. Put the rest in the fridge until I figure out what to do with it.