Contributed by (adapted from http://leslieland.com)

There are lots of wonderful squash around these days. This may leave leftover squash in your refrigerator. Here are some great ways to use it up!

Ingredients

SOUP: saute chopped onion in butter, season, add 1 part squash and 2 or 3 parts liquid, depending on original squash thickness.
Additional ingredients:
*Southwestern – cumin, oregano, pinch of clove, powdered ancho chile (or some chopped chipotle in adobo), chicken broth, shredded cilantro on top at the end
*Indianish – garlic, garam masala, fenugreek, a little turmeric but not much, chicken broth, dollop of yogurt in the soup bowls
*Not Thai but nice – green curry paste, half chicken broth, half coconut milk, some thinly sliced scallions
*Cream of Coral – salt, white pepper, shredded orange zest, equal quantities squash and pureed canned tomatoes (not canned tomato puree, and if you have frozen tomatoes this is a good place to use them) milk

Instructions

SAVORY SQUASH-CRUST PIES: Bind the mashed squash with 1 beaten egg for every 1½ cups. Season quite highly with salt and white pepper. Heavily butter the pie pan, press on a thick layer of panko or other coarse dry breadcrumbs. Using small amounts at a time, starting with the sides, press on a roughly ½ inch layer of the squash. Fill with more squash, combined with onion and seasoned any way described above for soup, bound with a couple of beaten eggs and smoothed with a small amount of dairy (milk, cream, yogurt, sour cream or soy milk. Bake at 350°F until set (a knife blade comes out clean), then serve.

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