I haven't posted a recipe in awhile. Here's one that I came up with to use the butternut squash we received in our CSA box.
Butternut Squash Quesadillas with Jalapeno Ranch Sauce (makes 4 quesadillas)
2 medium butternut squash
2 tsp. olive oil
1 tsp. sea salt
2 cups plain Greek yogurt (or soy yogurt)
1 packet Hidden Valley Ranch dressing mix
1/2 cup cilantro
1/4 cup pickled jalapenos
8 whole wheat tortillas
Preheat oven to 400. Halve the squash lengthwise and scoop out the seeds. Brush with olive oil and sprinkle with sea salt. Roast on a parchment-lined baking sheet for 45 minutes.
Allow the roasted squash to cool. While it cools, prepare the jalapeno ranch sauce. In a food processor, combine the yogurt, ranch dressing mix, cilantro and jalapenos until smooth and creamy. If desired, pour into a squirt bottle for fancy presentation.
Scoop the cooled squash flesh into a bowl, and mash until smooth. Spread the squash evenly onto four of the tortillas, and top with the other four. Grill the quesadillas on an indoor grill pan or, if you don't have a grill pan, saute them in a large nonstick skillet.
Cut each quesadilla into quarters and squirt the jalapeno ranch on each section. Or just serve it on the side for dipping.
Serve with salad or your favorite veggie side -- we had some grilled okra with ours!