Anonymous wrote:Let's have 'em. I have a butternut squash, a couple of acorn squash, and a couple of carnival squash all sitting in my fridge. What should I do with them?

First, take them out of the fridge if they're whole. They should be okay until you cook them.

Peel and cube the squash. Toss in slow cooker with a bunch of chicken thighs (boneless, skinless). add "Moroccan spices", (cumin, chili powder, cinnamon, a few threads of saffron), cook all day on low. Shred chicken, add fresh cilantro. Serve over whole wheat couscous. My whole family loved this (including a picky 3 yo and an adventurous 1 yo). Really easy to prepare, too!

I posted asking about butternut squash ideas a bit ago and got some good responses: http://www.dcurbanmom.com/jforum/posts/list/260455.page

Roasting is the obvious and easiest answer. I love this recipe though:

http://allrecipes.com/recipe/moroccan-style-stuffed-acorn-squash/detail.aspx?event8=1&prop24=SR_Title&e11=moroccan&e8=Quick%20Search&event10=1&e7=Home%20Page

It is pretty easy, beautiful and very tasty.

Let's have 'em. I have a butternut squash, a couple of acorn squash, and a couple of carnival squash all sitting in my fridge. What should I do with them?