Much against the FDAs recommendations (ek!) I do can my soup for the winter. I roast the squash, heat it again with the veggies, puree it, water down the soup, reheat it, and then can it under 10 lbs of pressure for 30-40 minutes. I've been doing this for 3 years now and never had a single can go bad. That being said, be careful when canning thick veggies like squash and pumpkins, it is only recommended that you can them in cube form, not puree. I might try some of that with the last butternut squash I have sitting in my cabinet....
Until then we used the other squash up in a wonderful tart recipe that I have. It's really great for left overs and is amazingly sweet and refreshing.
Ginger Squash Tart
1 Par-baked crust
4 c. peeled, seeded, cubed squash (~1 large or 2 small)
4 tbsp butter
1 onion sliced thinly
4 inches ginger, minced
1 c. buttermilk
1 c. gruyere cheese
Partially bake a pie crust in a pie pan until slightly browning and cooked (about 15 minutes or according to your recipe) Let cool slightly.
In a large saute pan heat butter. Add squash and salt/pepper to coat. Heat for about 20 minutes or until soft. Remove to a large bowl. Let cool and mash till a smooth (or slightly chunky) texture is made.
In same saute pan heat onion and ginger till clear, about 5 minutes. Add to squash mixture, adjust salt/pepper to taste. Whip milk and eggs together, fold into squash mixture with cheese.
Add filling to the crust. Bake at 400 degrees for 30-40 minutes or until firm (like a cheese cake)
Let cool slightly and enjoy.