I baked up a huge butternut squash last weekend that we have been eating on several times this week. I forgot to take a picture, but it wouldn't fit in my 9x13" baking pan. I had to pull out my big roasting pan. After eating a meal of squash, we still had about 7 C of squash. (yes, it was grown organically and locally by our Southern Wisc meat vendor for my food coop).
Last night we had squash quesadillas.
Heated up several cups of squash. Added a small amount of honey and a lot of garlic. Meanwhile we carmelized some onions from Two Onion Farm with some chipolte pepper (this was a canned item).
On flour tortillas we spread some squash (thinly), topped with the onions and lightly with some cheese (mozzarella from Roelli Cheese - not organic, but local - I shredded it myself) topped with another tortilla and popped into a 325 oven until warmed and slightly browned. Topped with homemade roasted green tomato salsa and some fresh greens from the yard.
Quick and delicious!