In an attempt to use the large backlog of butternut squash, I've recently made butternut squash salad with Israeli couscous and butternut squash salad with wheat berries, pecans, and cranberries.
Since then, I've tried making it with orzo. It was a bit too mushy, but still edible.
I also made the wheat berry version again, but just with cranberries, no pecans. The cranberries were from this past week's box.
For those of you counting at home, I just have two butternut squash left in my pantry.