I've been wanting to make a butternut squash soup this season thus when I finally spotted a decent squash at the farmer's market, I grabbed it. After the pumpkin soup incident however I was inclined to try something different.
Originally I was going to make a thyme, feta squash bake as Sophia suggested and has made in the past. Absolutely delicious! Here's the recipe that uses pumpkin instead of squash courtesy of Nessie, another fellow blogger of Auckland, New Zealand:
Although I could have used pumpkin seeing as I have so much puree leftover, I still wanted to stay away from making any savory recipe with pumpkin. After roasting my squash I realized I didn't have any white wine (though water could have been substituted) nor enough cream for the recipe. I did have a whole block of feta and some leftover mint. Then I stumbled upon this beautiful recipe that came to my rescue. https://secure.tesco.com/todayattesco/realfood/recipes/archive/mains/recipe_roasted_squash_feta_mint_chilli.shtml
It did just the trick! I love the spice of the chili, mixed with the salty feta and the sweet squash. I added cayenne pepper as well to make it even spicier. An easy and yummy way to make squash a little bit more fancy. I didn't go so far as to serving it in the squash itself because I was the only one who would be seeing it and eating it. But it would make a nice way to entertain guests, I suppose.