These were beautiful. So we made soup.
I took several recipes and morphed them. I cut the squash in half and baked them at 400 degrees for about 40 minutes. Let them cool. Then cut the squash up in cubes.
(I let mine cook naked - other recipes suggest brushing with olive oil, and adding salt and pepper)
With my nuclear-powered food processor, I pureed the squash, adding chicken broth to make it smooth. Added 1 package of cream cheese and kept mixing. When everything was really well mixed, I put the concoction back on the stove top to heat through. Added 3 more cups of chicken broth, and sprinkled with little bit of cayenne pepper and marjoram.
(I might skip the cayenne pepper next time. Just for comparison. Other recipes use vegetable stock, not chicken broth).
This is fantastic soup. It isn't sweet like some of the bisque soups. No heavy cream. :) So depending on how you like your soup, you can easily adjust the ingredients.