What can I make with these ingredients?

If you've got any lasagne sheets, and cheese to make a sauce, how about a vegetable lasagne? Butternut squash is difficult to peel, as it's so rock hard, but if you cook it in the microwave for 4 or 5 minutes first, turning once or twice to cook it evenly, it will be much easier to peel.

Or alternatively make a coconut and butternut squash curry - have a look online for recipes, because obviously it'll depend on what other ingredients you have.

That's what I would have suggested either a curry or a lasagne.

google recipes containing those items - much the best way to try something new!!!

Oh, I've never put a butternut in the microwave before. And there reason I usually avoid them is because they are such beasts to peel. That's a great tip, thanks Bathsheba.

You can roast squash in its skin and eat the skin!

I was saying yesterday, I used to plan meals and shop. Now I shop then plan meals.

And don't forget to roast the squash seeds!

Bbcgoodfood is a great source of inspiration and includes comments by real people suggesting slight adjustments. However some go OTT with the changes which can be comical and make you wonder why they chose the recipe in the first place,

You can make lovely soup from butternut squash. I roast it in the onion first, then the usual with an onion and chicken stock cube. I also add some dried ginger.

Risotto!

I wish I could get some online groceries! Just to add BBC good food is an excellent site.

Cook them and dowse then in cheese sauce?

Framilode, any advice re use of spices in soups interests me. Do you know of anything else?

mash them up together with soya mince and make patties .either grill or deep fry.
egg or milk to bind.

Butternut squash soup with a little chilli
We usually roast it to serve as a veg with roast dinner.
Slice the aubergine and dry in olive oil, but don't use too much oil as it absorbs it. Or you could paint the slices with oil and grill.

Ps if you roast butternut squash you don't have to peel it first, just cut into chunks, roast skin side down, don't eat the skin.

I sometimes add aubergine, peeled and diced, to leftover stews, mince etc. to make an extra meal. Courgettes too.
It merges in with the meat and absorbs the taste.

Alexa I put freshly grated ginger into homemade carrot soup, along with a squeeze of lime.
Fennel and cumin seed into sweet potato and tomato soup -- this is delicious and unlike commercial tomato soup is not overpoweringly sweet.
nutmeg is good in cauliflower soup (or cauliflower cheese soup)
A teaspoon of curry paste (better than powder) livens up pumpkin soup which can otherwise be a bit dull.

Coincidentally, there’s a really tasty sounding recipe in today’s Guardian by David Atherton, the v nice young man who won the Great British Bake Off this year.
It’s called Butternut Pasta Bake and looks yum.

Do let us know what you decide to make ...??

Thanks SiobhanSharpe I copied for reference. Do you do a blog about that sort of thing?

Butternut squash soup made with a smallish amount of chopped chilli (or some flakes) with grated gruyere is fab.