Several times recently, I've spent a couple of hours cooking to make dinner for the night plus meals for the week. Starting with a large butternut squash, I have been making an enchilada casserole, butternut squash soup, and a mushroom and leek quiche.
You'll need a large butternut squash (or two smaller ones), a pound of baby bella mushrooms, 2-3 leeks, a pie shell (plus quiche ingredients: 3-4 eggs and milk), and a bag of Frontera Grill Red Enchilada sauce (I've found it both at Whole Foods and Shaw's near me). I also make rice for serving with the casserole.
Cube the butternut squash and roast it in a 400 degree oven for 35-45 minutes, until soft. I stir (and check on the squash) every 10 minutes at the start, then every 5 at the end.
this post on making quiche for more details on making the quiche -- just be sure to cut the ingredients in half, as that original post was for two quiches.)
Here's the remaining mushrooms and leeks, for the casserole.
Transfer the remaining stock to canning jars. I usually end up with about 4-6 cups after making the soup. (You could measure your water into the stock pan to have a more definite outcome, but I just eyeball it.) The stock can be used for risotto (recipe coming soon), braising cabbage (also coming soon), or making more soups.
One cooking session, three dishes, plus stock to make more.