Preheat your oven to 425°F (220°C). Slice butternut squash in half lengthwise, scoop out seeds, and cut into evenly sized cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized, stirring halfway through.

In a pot, heat a drizzle of olive oil over medium heat. Add chopped onions and minced garlic, sauté until soft, about 5 minutes. Stir in roasted squash, ginger, and nutmeg, then pour in vegetable broth. Simmer for 10–15 minutes, then blend until smooth.

Cook pasta according to package instructions until al dente. Mix in the roasted butternut squash puree and any sautéed sausage and fresh spinach. Heat over low for about 5 minutes until warmed through.

Massage chopped kale with olive oil in a bowl. Add roasted butternut squash cubes, pomegranate seeds, and desired nuts. Drizzle dressing and toss gently.

Blend roasted butternut squash with whipped feta cheese and lemon juice until smooth. Adjust seasoning and chill for at least 30 minutes before serving.

Combine roasted butternut squash puree with flour, eggs, and cinnamon. Spoon into muffin tin and bake at 350°F (175°C) for 20-25 minutes or until a toothpick comes out clean.

Heat coconut milk in a pot and add cubed butternut squash with spices. Cook for 15-20 minutes until tender. Serve over rice or with crusty bread.

Brown ground turkey in a pot, then add cucved butternut squash, diced tomatoes, and chili spices. Simmer for 30-40 minutes until squash is tender.