Thnks to everyone who shared their squashy love with me in the comments. I can't reply to specific comments here, like I could in LJ, so I'll just do a blanket reply to everybody here:
Wendi: Yes, it was a delicata. Good eye. Come to think of it, I love Yam fries, especially the ones they serve at Sidetrack, with the wonderful hot horseradish mayo. For some reason I don't think of those as sweet potatoes, though. Recipe is welcome!
Karen: Hmm. Good idea! Going half-and-half sweet and starchy potatoes-- never thought of it, but sounds good! I'll give it a try. The roasted idea sounds really good as well.
Tish: Yes recipes please yes.
Kat: Risotto? Oh, what I'd give for such skill, time and patience. My cooking abilities lately involve crockpots. Still, if someone else offered me melty squash risotto, I'd never say no....
Mindy: Yeah, I've heard of spaghetti squash, and I think I even had it a couple times as a kid, but I think I'd be more squicked out by that than by regular squash. The baked sweet potato "Fries" sound great though. I'll try that this week.
Jenn: If I only liked maple better. It's odd, but I'm just not a big fan. I wonder how that same recipe'd be with sorghum or molasses, though? It sounds good in theory, but maple just isn't a good taste for me.
Again, thanks to everyone who chimed in. You guys are awesomes.
Skill? Pfah. You saute 2 cups of arborio rice in butter and onion for a few minutes, add a cup of boiling hot stock every few minutes for the next twenty or so, and add veggies when you think you should add veggies. Stir in a bunch of grated parmesan and you're done. Risotto is NOT hard. It just looks that way.
Not like maple.
Well. *scratches head*
That's incomprehensible, but it would make the recipe a bit of a dull dog.
Sigh.