Room temperature brown rice salad w/ butternut squash (cubed.) Add chopped walnuts, cranberries, orange segments, chopped scallions, salt.

Just watched a Rachel Ray episode where she made a butternut squash/rigatoni/sausage dish that looked yummy!

Afghan Kadu poster-

Are you Afghan? I've had this dish before at a fine Afghan restaurant and it is DELICIOUS, but I'm wondering if your recipe is authentic or not?

I've roasted it, then added it to risotto. Yum!

I made a butternut tart for Thanksgiving once, had a lot of cheese in it Yummy!

butternut squash mac & cheese. this is great!

http://www.cookinglight.com/eating-smart/recipe-makeovers/light-macaroni-cheese-00412000072555/

http://www.foodnetwork.com/recipes/kathleen-daelemans/microwave-squash-recipe/index.html

Then put butter in each half and brown sugar. One person can eat a whole half.

http://www.cooks.com/rec/view/0,1750,148161-243193,00.html

This is really good. I make it all the time with butternut squash

Afghan Kadu

2 pound pumpkin, gutted, peeled and cut into cubes (butternut squash can be used if pumpkin is out of season)
3 garlic cloves, finely minced
1/2 teaspoon fresh ginger root, finely minced
1 teaspoon ground coriander seed
1/4 cup olive oil
Sea salt
4 ounces of tomato sauce
1/3 cup of organic evaporated cane sugar (regular sugar works too)
1 cup water
Yogurt Sauce
1 cup plain Greek yogurt, stirred until smooth
2 garlic cloves, minced
2-3 fresh mint leaves, finely chopped
1/4 teaspoon sea salt
Directions
To start off you’ll want to get your pumpkin ready by gutting it, peeling the skin off with a knife or potato peeler and then chopping it into about 1 inch cubes. Once that is done, heat your olive oil in a large skillet over a medium-high heat. When hot, add cubed pumpkin (should sizzle) and let it cook for about 5-7 minutes, tossing pumpkin cubes every minute or so. Once pumpkin gets lightly browned on the edges, add 1/2 teaspoon of ground coriander seed. Turn heat to low.
Now it is time to prepare your sweet tomato sauce – in a medium bowl, mix together tomato sauce, sugar, 1/2 teaspoon ground coriander seed, 1 teaspoon sea salt, 2 cloves of minced garlic and 1/2 teaspoon of  minced ginger. Then stir in one cup of water.
Pour sweet tomato sauce into cooked pumpkin and give it a stir. Let all ingredients simmer over a low heat until all the liquid has cooked up – approximately 20 minutes.
Yogurt Sauce Directions
In a medium bowl, stir yogurt until creamy. Finely mince 2 garlic cloves and 1/4 teaspoon sea salt and stir into the yogurt. Drizzle yogurt over cooked kadu. Top it off with finely chopped fresh mint leaves.

I bought way too much butternut squash and am trying to find ways to use it all. Anyone have a dinner recipe that is quick, easy and yummy?