Is There Such a Thing as Too Much Squash?

What to do with all that squash? If you have properly cured them, AND if they have a nice healthy stem remaining on them you can keep them in a cool place in your house for several months. If you don't have anywhere to store your extra squash here's how to freeze it:
Remove seeds and stringy pulp, bake it in a 325 °F oven for one hour or more until the flesh becomes tender and begins to fall apart. Scrape the pumpkin or squash from the shell and put through a ricer or food processor to form a smooth consistency. Place 1 or 2 cup portions in freezer bags, date it and freeze. You'll enjoy that squash all winter. The small portions can be used to drsss up mashed potatoes, or to give extra oomph to vegetarian chili. Squash soup is always good on a winter evening.

If you don't even have a garden and don't want to tackle a big old squash there's a company called Cascadian Farm® that sells frozen winter squash ready to go. This is a variation of one of their recipes. (It's their photo too)

Squash Bisque

Makes 4 servings

2 teaspoons olive oil
1/4 cup celery, chopped
1 medium onion, finely chopped (1/2 cup)
1 tablespoon finely chopped ginger root
2 cups vegetable broth,
2 cups winter squash, cooked and pureed (or a 10 oz. package of Cascadian Farm® winter squash, thawed)
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon ground nutmeg

Heat oil in 2 quart saucepan over medium heat. Cook celery, onion and ginger in oil 2 minutes. Stir in broth; heat to boiling, stirring occasionally. Stir in squash. Simmer about 20 minutes or until soup has thickened and vegetables are tender. Stir in salt, red pepper and nutmeg.