For a late dinner I cubed and roasted the remaining squash in olive oil, salt and pepper. Then I skinned and boiled some yukon gold potatoes. When the veggies were done boiling and roasting I drained the potatoes and added the squash to them. I then added half and half, butter, salt, white pepper and a tiny spoonful of agave nectar, and mashed. They were bright in color, sweet and wholesome in taste, over all pretty unique tasting compared to your average mashed potatoes. Along side just some brussel sprouts boiled then set in an ice bath until cooked and sauteed in olive oil, salt, and pepper. Fresh parmesan on top. Very easy, enjoy! Sorry about the picture quality i've been using my ipod.
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