Just recipes in general or only dishes served at Carverfest? If the former (and in any case...

), here's a very simple recipe for Butternut Squash that actually tastes good (and MIGHT make stuff hard...

)!
Peel the squash and then thinnly slice (in a food processor preferably).
Add to a large skillet with some olive (or regular cooking) oil...I prefer olive...and with a bunch of garlic cloves thinnly sliced and some pepper and/or a bit of sea/pink salt.
Saute/cook until squash is "almost done" and then cut up a bunch of frozen jumbo shrimp into about three pieces each. Add this to the mixture and cook a bit more until shrimp are "done".
Enjoy!
The "shrimp juice" gets rid of the Butternut squash's "chalky" taste and is quite delicious (IMO!). Butternut is LOADED with vitamin A and I always have a nice "grounded"/calm feeling after consuming a large portion of this dish. The Vietamese gal who cuts my hair gave me this recipe (she got it from her mom of course...). I was desparate last summre after planting WAY too much of this hard shelled squash and after trying it WITHOUT this recipe I thought it would all go to waste 'cause I did not take to that "chalky" taste at all, but because this vegetable literally keeps forever (even fresh!) without any refrigeration or anything, we were able to enjoy this dish all last winter!