It’s been my experience that the butternut squash sold at my local grocery stores are huge. When I look to purchase the squash for a given recipe, I without a doubt end up with at least twice as much as I need. Since hacking up a 5lb. squash is no easy task, I don’t want any of my hard work to go to waste. I’ll roast the entire thing with a coating of olive oil and some simple seasonings, then use up the tasty bites in recipes throughout the week. Here are a couple of ideas I’ve used in the past. I still have a bunch left from my last roasting and could use some more simple recipe ideas. Any suggestions? –Erica P.

1. Calzones. Stuff a simple pizza dough with the roasted squash, caramelized onions, crumbled goat cheese, bits of veggie sausage and some toasted pine nuts. Just 12 minutes in a hot oven and you’ve got a gourmet take on a pizza parlor favorite.

2. Pasta. Cook up your favorite pasta shape. Drain, reserving some of the pasta water. Quickly saute some greens (spinach, kale, chard, etc.) with a healthy dose of minced garlic and a sprinkling of red pepper flakes. Toss everything together, adding some of the pasta water to moisten, if necessary. Finish the dish with shavings of good Parmesan cheese and a light drizzle of olive oil.