Preheat your oven to 400°F (204°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and place the halves on a baking sheet. Drizzle with olive oil, and season generously with salt and pepper. Roast in the oven for 25-30 minutes.

Once the squash is roasted, scoop the flesh into a blender. Add vegetable or chicken broth along with your favorite spices like ginger and nutmeg. Blend until smooth, then pour the mix into a pot and simmer for about 5-10 minutes.

While your soup is simmering, boil a pot of water and cook your pasta until al dente. In a large skillet, combine the creamy butternut squash soup with the drained pasta, tossing it well.

For a vibrant salad, cube the roasted butternut squash and toss it with fresh greens. Drizzle a zesty vinaigrette over the top and mix gently. Sprinkle some pomegranate seeds for crunch.

Blend the roasted butternut squash with feta cheese until smooth, then chill the mixture for at least 30 minutes before serving.

Incorporate pureed roasted butternut squash into your favorite muffin batter, replacing some liquid ingredients. Bake at 350°F (175°C) for 20-25 minutes.

Combine diced butternut squash with coconut milk and spices in a pot. Simmer for 25-30 minutes until the squash is soft. Serve over rice.

Brown ground meat in a pot, then add diced butternut squash, canned tomatoes, and spices. Cook covered on medium-low heat for about 30 minutes.