Winter squash for dinner & dessert!

It's March and time to start using the last of the winter squash.  After the turkeys and chickens killed off all of my plants last summer I ended up buying some from a farm up the road.  I don't know what kind this is but I had one the year prior and it was very good.  Can't find it in the catalogs - any ideas?  I saved some seeds and while I know they may have cross bred it will be fun to grow anyway.

It's very large and heavy; my toddler had been using it as a chair.

Ready for the oven.

A helper in the kitchen.

After the squash was baked through I let it cool and then scooped the flesh out with a spoon.  The skins and leftovers were given to the chickens.   After making the soup and bread there are still many cups left, I'll portion and freeze them. 

This is what I made this weekend:

Dark Chocolate and Pumpkin Swirl Bread.  The combination of winter squash and chocolate is just amazing.  I loooove chocolate squash cakes and so do children and picky adults if you don't tell them what they're eating. This one has an orange glaze. Really moist and almost entirely eaten already.  Yum.

For dinner I made up a Thai style pumpkin coconut soup. Into the crock pot I put 1 qt rooster stock, 1 can coconut milk, about 3 cups squash.  Then I sauteed garlic, grated ginger, shallot, green curry paste, siracha, fish sauce, a sweet pepper.  Salt & pepper.  All added to the crock pot.  Pureed before serving, added lime juice and garnished with shrimp, peanuts and cilantro.  Served with homemade bread.   Really good but more spice next time?

Winter squash are so versitile and fun to grow.  Can't wait to get the garden planted!