Nomworthy vegetarian pasta sauce:
Sertves 4-6

1 medium squash
300g fresh mushrooms
300g carrots
1 leek
1 clove garlic
1 1/2 cup crème fraîche (or cream but then you need to add 1 tbsp lemon juice)
1 tbsp french herbs mix
salt and pepper to taste
a splash of oil or a knob of butter

(To make your own herb mixture mix a tsp each of dried
Rosemary,marjoram,parsley,Savory,oregano,basil,tarragon with 2 tsp thyme and use it for flavoring soups salads and meats)

Half the squash lengthwise and scrape out the seeds. Julienne it and the other vegetables and the mushrooms. Grate or chop the garlic and put it in a pan with the fat. Sautée the vegetables for a few minutes, sprinkle over the herb mixture and add the crème fraîche and stir it all together. Allow to simmer for a few minutes. Add salt and pepper to taste and serve over pasta.

Yum! I'm not much of a mushroom person, but this is intriguing...

Squash Quiche

1 1/2-2 c. cooked yellow squash (3-4 average size squash, cut into pieces)
2 tbsp. butter
10 saltine crackers, finely crushed
1/2 tsp. salt
1/4 c. biscuit mix
1 tbsp. chopped onion
2 eggs
1/4 tsp. pepper
1/2 c. grated cheddar cheese

Place all ingredients in a mixing bowl. Use electric mixer on low to combine. Then pour into a greased casserole dish. Bake 20-25 minutes at 350 degrees.

Totally minimalist butternut squash fries:

Cut butternut squash into french-fry-esque strips.
Spray oil on bottom of baking sheet.
Put squash strips on baking sheet.
Spray oil over top of squash strips.
Season liberally with either a) cinnamon or b) salt/pepper/cumin.
Shove them around a bit so both sides get coated with spice.
Bake at 400 for 20-30 minutes or until they're done.