Things to do with butternut squash

Ever since we joined a CSA, I've been coming up with ways to use up the plethora of veggies we get each week. Everything we get is fresh from the soil and tastes wonderful.

Butternut squash, when we started getting it, baffled me a bit. My handy copy of Deborah Madison's Vegetarian Cooking for Everyone recommended cutting it in half, scooping out the seeds, then brushing it with olive oil, rosemary, salt, and pepper. Lay it on a cookie sheet, cut side down, and bake at 350F for 30 minutes, until soft. While this was a great introduction to its fleshy sweetness, I wanted to see what else I could do with it.

I next tried slicing it into disks, then layering it with potatoes and tomatoes, also cut into disks, drizzling the pan with olive oil and herbs, then roasting at 375F for 30 minutes. The advantage of this preparation was its versatility; it yielded a curry and an omelet as well. I didn't cook the potatoes quite long enough, though.

For my latest attempt I riffed off my previous salmorejo recipe, omitting the bread:

1 butternut squash, peeled, cleaned and diced

1 T olive oil

1 clove garlic

1/2 cup water

herbs to taste

1/2 lb. (~9) cherry tomatoes

1-2 T balsamic vinegar

Heat olive oil over medium heat in bottom of 2-quart pot; add garlic. Saute 30 seconds, then add squash. Stir, then cover until steaming; mix in herbs. Mix in cherry tomatoes and cook for 3 minutes. Pour mixture into blender and add balsamic vinegar. Puree until smooth. Return to heat and correct the seasoning. Serve hot.