Our CSA box has been overwhelming us with squash all season, every kind imaginable! It has taken some creativity to make use of it all and plenty of freezer bags full for future use. We have moved on to Winter squash and thanks to endless web searches and some ingredient changes we've had some great meals lately. It started with Chipotle Butternut Squash 1 butternut squash cubed 1 onion diced 2 cloves garlic minced 1 chipotle pepper in adobo sauce diced (from can) 1 tbsp adobo sauce 1/2 cup tomato sauce 1 can black beans rinsed and drained Saute onion and garlic until tender, add squash, pepper and sauces and cook 25-30 min until soft. Add black beans and heat through, about 5 min. Serve topped with cheese, avocado, etc. Next came Red curry delicata squash with a few changes. 1) I'm lazy and used store bought red curry paste 2) Cauliflower sounded better then broccoli 3) I added in about 1/2- 1 cup of light c...