Twice-baked squash.

I use a butternut since they have more "meat" than acorn. Cut in half length-wise, de-seed, coat flesh with oil (I used walnut). Bake at 400F until fork-tender. Remove from oven to cool, then scoop out flesh into a bowl. Add sour cream or yogurt, salt & pepper & sauteed garlic and onions. Mash well and scoop back into the "shells" (if they didn't survive the initial scooping, just use a casserole dish). Bake for another 20 minutes. Top with crushed pecans.

http://fiveandspice.wordpress.com/2011/10/31/twice-baked-butternut-squash/

Here's my goto easy squash recipe.

Take one acorn squash, split in half, scoop out the innards. Cut a cross hatch pattern just deep enough into the flesh that you hit what one might consider the "rind" a few mm shy of the skin. Drizzle with oil of choice, I use olive but some people don't like heating olive oil so coconut would do just fine. Then salt, pepper and pumpkin pie spice to taste. Bake at 350 for roughly 40 minutes until mostly tender.

While the squash is baking. In a large pan brown 1 package of your favorite sausage, I use turkey liverwurst from whole foods. Season to taste, I usually add some salt, pepper, red chili flake, and granulated garlic. Will depend on what sausage you choose how you season it. When one side has browned, throw in 1/2 a white or yellow onion to soften in the fat. When sausage is mostly brown and onions have softened, chop 1 cup pecans and add to the mix. These don't really cook, just get them in the pan long enough so they get a good coating of the onion/fat/seasoning.

If you've timed it right, the squash is ready, pull it out but leave the oven on, and boost it to 375. Fill the squash center with the sausage mixture and bake for about another 10 minutes.

Enjoy.

For acorn squash:

I cut it in half, fill an oven dish with a bit of water and place both halves face down and cook them until they're soft. Then I brown some beef, and to that add raisins, cinnamon, and apple slices.

I scoop out the acorn squash innards and mix it with the beef mixture. I place the two halves of the acorn squash upright (they're pretty much hollow shells at this point, though I sometimes leave a bit of squash behind for padding) and add the whole mixture back to them. Bake some more in the same dish, until it looks done to you.

It's delicious! And smells delicious. I like to have it with hot apple cider. The smells of this and also the cider totally remind me of autumn. Yummy. ^_^

I've been eating squash LIKE A MAD WOMAN. What can I say, I love fall and all that comes with it.

I've been slicing my acorn (or sweet dumpling or delicata) squash in half, scoop the insides (if I were ambitious I'd save the seeds and bake them, too), place the halves cut side down in a baking pan, pour in some water and bake 'til the skin is soft to the touch. Then I scoop out the insides, mash it up and add some butter or coconut oil, salt, ginger, cinnamon, and sometimes a bit of honey. It's so addicting.

I've also been baking it (like above) and eating it with ground seasoned beef-it's like a play on mashed potatoes and meatloaf. So easy and so good.

Is there such a thing as eating too much squash?! Let's hope not...

Garam Masala Scallops over Acorn Squash http://www.epicurious.com/recipes/food/views/Garam-Masala-Scallops-Over-Acorn-Squash-104639

Just as delicious with coconut milk in lieu of the heavy cream. Save leftover sauce to drizzle over eggs, asparagus, etc.

I love making butternut squash soup using 2 medium to large butternut squash and about 1.5 qts of homemade chicken stock. After I make the stock, I strain it, chop up the squash, then cut off the rind (it is easier than trying to peel it), place about 1/3 of the squash in the stock and simmer until the squash is tender, then I remove those chunks of squash and blend them until smooth, then return them to the remaining stock, and add the remaining chunks of squash and then season. Usually there is enough salt from my roasted chicken bones, but add salt and black pepper to taste, then about 2 tsp. of cumin, a few dashes of cayenne pepper and about 1/4 tsp. of ground ginger. Sometimes I add about 1 tsp. of brown sugar for more depth. My husband loves to eat it with a dollop of raw sour cream and adds more cayenne for heat. That does make it much more filling, but it is a lovely soup on it's own. Just be careful not to overcook the squash or they become mushy (very quickly.. much faster than a potato would) and lose some of their constitution. I like having the smoothness of the soup and the bite of the solid pieces. Some prefer to completely blend the soup, and that is pretty good too.

Do you eat dairy? I make a spaghetti squash au gratin that is the bomb! Sautée an onion or two in butter with red pepper flakes, s&p. Cook spaghetti squash whichever way, sometimes I'll micro, sometimes oven. Scape out squash and mix with onions sour cream and grated cheese...I like pepper jack. I bake mine right in the big onion pan. My husband and 9 y.o. son love this as much as I do.

And if you're feeling daunted by the idea of having to chop them, just roast the whole thing whole.

i always make some kind of curry soup with em

Remember the zucchini chocolate cake? My Mom used to make it all the time. Well, a while back we were having visitors, so I decided to make a cake with cream cheese and a dash of honey icing. It turned out well and the whole cake disappeared quickly. Later I wanted to make another and had no zucchini so I used spaghetti squash, and it was fabulous.

Preheat oven to 350F 4 cups shredded squash 1/3 cup cocoa powder 2 eggs 1 tsp vanilla 1 tsp baking powder 1 tsp baking soda 1/3 cup xylitol (could use honey) 2/3 cup nut flour, leaving some chunks in the grinding 1/2 cup flax meal (I know some think flax is not paleo)

Mix together, and bake for about 45 minutes. Check with toothpick. I put a sheet of foil under the pan to move hot air away from the bottom of the pan.

Top with cream cheese icing or nothing. It is moist and totally delicious!

This recipe from Kalyn's Kitchen is pretty great: Roasted squash and sausage. I added sauteed onions, garlic, kale, and mushrooms.

I'm strict autoimmune protocol, so I keep it really simple. I just cut an acorn squash in two and stick it in the oven at 375 until soft and the edges nicely gold-brown (a little over one hour). Meanwhile, I fry some ground meat, add some Italian spices and add any greens to the mix (parsley, basil, bok choy). Then I dump it on the squash and enjoy!

http://mypaleocrockpot.blogspot.com/2012/10/cinnamon-apple-turkey-stuffed-acorn.html

Love it!

I smoked a butternut until it was fork-tender. The smoking dried it somewhat, and it was firm enough to cube and sautee. I did this with a mixture of chopped duck giblets, onions and dry sausage shreds. The heavy smoke from the squash permeated and darkened the mix, which didn't need much more seasoning.

I can't seem to get enough squash this year. It's so darn tasty just sliced, covered in coconut oil and baked 'til soft. If you tolerate goat dairy, acorn squash is also excellent baked and topped with a scoop of chevre. Though my favorite squash creation so far is this: Cut an Acorn squash in half or into slices, and bake at 350-400 'til tender. Caramelize some chopped onion and garlic in a bunch of ghee and a pinch of sea salt, then add some chopped kale (lacinato is delish), and some chopped liver if you like it (I've been using lamb, but any would probably be nice). When all is done, pile some acorn squash on your plate, then cover it in the kale and onion mixture, and enjoy! Pretty simple to throw together, and sooo delicious. :)

This is the most delicious Spaghetti squash recipe ever. Cut the squash in half and scrape out the seeds and other innards that you don't eat. Rub olive oil into the meat, then bake the halves on a cookie sheet face down at 350-ish for 15 to 20-ish minutes.

While the Squash is baking, chop up a whole onion and fry it in olive oil at a low to medium heat. Throw a bit of salt and garlic in with it if you want. I like to cut the onions so that the pieces are long and I like them to be just a little browned so they are floppy but still a little crunchy. Chop up a couple of sun-dried tomatoes, fairly small like a tic-tac and throw it in with the onions a few minutes before the onions are done.

The squash should be coming out of the oven by now, so hold them with a towel or fork and scrape out the guts. Toss the spaghetti squash in with the onions and let it all fry a couple more minutes. Add more olive oil and be fairly generous with it.

Final steps, make a small amount (4 or 5 tablespoons) of dressing like a you would for a salad (olive oil, wine or balsamic vinegar, spice, etc). Toss in the dressing at the last minute and serve. Also if you want to, you can throw in some anchovy paste to give it a bit more kick.

I cooked this recipe over the weekend and it is really good: http://www.seriouseats.com/2012/12/food-lab-lite-roasted-pumpkin-soup-with-brown-butter-and-thyme.html

I used buttercup squash. The sugars from the squash started to caramelize on the baking sheet and I deglazed it with some chicken broth and added it all to the soup. So good.

I grow lots of squash. I will take a whole one, peel it with a nice peeler, cut it up into pieces and steam cook it. Once cooked, I will mash it with a potato masher, maybe adding a little salt. When it's cooled down, into the refrig it goes.

Then with every meal, whatever that meal consists of, I add a few spoonfuls, hot cold or whatever.

I just love this acorn squash recipe

Yum!

Roasted Butternut Squash with Brown Butter Sauce. More primal. Tastes like dessert, especially if you haven't been eating fruit.

https://sugarkill.wordpress.com/

cut butternut squash in half, spoon out seeds and "guts", put squash flesh side down in cakepan with some water, bake at 250*F until tender. spoon flesh out of squash skin into a bowl and mix like you would mash potatoes (sometimes i like to add some brown sugar). serve with lots of butter and salt n pepper.

spaghetti squash you can cook the same only when you spoon out the flesh take two forks and pull it apart into the "spaghetti". serves great with any spaghetti sauce and meat, just like spaghetti. i too am looking for more good recipes for this kind of squash.

i've never had acorn squash yet so i cant say for that.

Simple yet delicious: Take a butternut squash, cut it in fry shape, salt and pepper, bake @ 400 until it reaches your desired crispness. Pair that with some steak and broccoli, and you got the most delicious meal ever.