Ingredients
½ cup butter, softened                                                               ¾ cup white sugar
¾ cup packed brown sugar                                                     2 eggs
1 ½ cups mashed, cooked butternut squash                   2 ½ cups all-purpose flour
1 teaspoon baking soda                                                            2 teaspoons ground cinnamon
½ teaspoon salt                                                                             ½ teaspoon ground nutmeg
¼ teaspoon ground ginger                                                       1 cup raisins
1 ½ cups chopped pecans                                                       ¼ teaspoon ground allspice
2 ½ teaspoons baking powder
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the flour, baking soda, baking powder, and spices; add to mixture, stirring until well blended. Stir in raisins and nuts. Spoon onto cookie sheets spacing cookies 2 inches apart.
Bake for 10 to 12 minutes in the preheated oven, until edges are golden.
​
Source: https://www.allrecipes.com/recipe/9708/squash-cookies/

Ingredients:
1 large butternut squash
2 tablespoons olive oil
2 small medium onions, or 2 tablespoons onion flakes
4 cups broth, chicken or vegetable
2 small apples, peeled and cubed
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon coriander
1/ 4 teaspoon ground cinnamon
could add sage, thyme and rosemary
could add diced or shredded cooked chicken (great for leftover chicken)

Directions:
Use at least a 5 quart crockpot for this soup.

 Put foil on a cookie sheet and bake the washed butternut for about an hour--depending on the size--then cut it in 1/2 , and scoop out the seeds. Then lay each half, cut side down onto foil, and  either cook more or peel off the skin and cut up as needed for my recipe.

Plug in your crockpot and turn to high. Add the broth, and the onion and apple. Stir in the spices except sage, thyme and rosemary if using. Cover to let heat.

When the squash has finished roasting, add it to the pot. Cover and cook on low for 6 to 8 hours, or on high for about 4.  The last 2 hours add sage rosemary and thyme.

Blend in small batches with a stand blender, or carefully blend with an immersible wand.  

Add chicken and let warm through. 

Serve and enjoy!  A crusty bread and or salad would go well with this soup. 

Notes: You could replace butternut with pumpkin, add steamed and pureed cauliflower, do a combination of sweet potatoe and squash.  

Source: https://www.ayearofslowcooking.com/2008/10/crockpot-butternut-squash-soup-recipe.html

Ingredients:
1 butternut squash
2 Tbsp olive oil
2 cloves garlic, minced
salt and pepper

Directions:
Preheat oven to 400 F.
Cut the squash in half and scoop out seeds and strings.  Peel the squash.  Cut into 1" cubes.
In a large bowl toss the squash cubes with oil, garlic, salt and pepper.  
Arrange mixtures on a baking sheet.  
Roast in the oven until tender and lightly browned, about 30 min.

Tip: This is delicious with mushrooms quartered  (not sliced) and thrown when mixing it all together. 

Source: https://www.allrecipes.com/recipe/229733/simple-roasted-butternut-squash/​

Ingredients
2 medium butternut squash (about 3 pounds each)
3/4 teaspoon salt
Pepper
4 ounces cream cheese, softened
1/4 cup butter, softened
3 tablespoons brown sugar
1/2 cup chopped pecans

Directions:

1. Cut each squash in half lengthwise; discard seeds. Place squash cut side down in two 13x9-in. baking dishes; add 1/2-in. water. Bake, uncovered, at 350° for 1 hour.
2. Turn squash over; sprinkle with salt and pepper if desired. In a small bowl, beat the cream cheese, butter and brown sugar until light and fluffy; stir in pecans. Spoon into squash cavities.
3. Bake 15-20 minutes longer or until filling is lightly browned and squash is tender.
   ​

Source:  https://www.tasteofhome.com/recipes/pecan-stuffed-butternut-squash/

Ingredients:
1 c peeled and cubed butternut squash                              1-2 garlic cloves
1½ c canned, drained and rinsed chickpeas                      ¼ c tahini
3 Tbsp fresh lemon juice                                                              ½ tsp cumin
½ tsp coriander                             ½ tsp cayenne                      ½ salt                                          
¼ c olive oil                                       ¼ c water                                black pepper

Directions:
1) Preheat the oven to 400°F.  Line a baking sheet with parchment paper.  Place the squash on the baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper. Wrap the garlic in foil with a drizzle of olive oil and a pinch of salt, place on the baking sheet.  Roast for 25 min or until squash is tender.  Let cool a bit.

2) In a food processor combine the roasted squash, roast garlic, chickpeas, tahini, juice, cumin, coriander, cayenne and salt. With the blade running, drizzle in olive oil. Add water as needed for consistency. Taste and adjust as needed.

Serve with crackers, pita chips, bread or raw vegetables

Source:https://www.loveandlemons.com/butternut-squash-hummus-with-feta-pomegranates/