What to do with squash?

The Menu:Roasted Squash, teriyaki salmon with mango salsa
We bought this beautiful assortment of squash at the farmer's market last weekend and I've been trying to use some every night. I thought of tons of ideas- squash casserole, squash fritters, squash latkes, but quite honestly they're so delicious simply roasted that in the end that's all I've been doing. In addition we roasted a piece of fish and I made a simple mango salsa that was incredibly bright and exciting, I thought.
Salmon- I used a marinade composed of fresh ginger, garlic, soy sauce, brown sugar. Baste, let sit 1/2 hour, roast at 475 surrounded by your squash or whatever vegetable you're making with it until fish is just cooked throughout, about 10 minutes.
Salsa- 1 mango, 1/2 red onion very finely diced, 1 tomato (cored, seeded) whatever herbs you have, I used a few ribbons of basil, splash red wine vinegar, juice of half lemon, spash of olive oil, few shakes of red pepper flakes, put in fridge for half hour or so until cold.
Combine!Note: Adithi, Claire and Heath are coming over tonight and as I write this Mike is at the grocery store with my list. I realized when I gave it to him it included only things from the produce section and a few from the dairy case, nothing in center aisles. I recall reading somewhere that it's best if possible to stay along the perimeter of grocery stores-- anything in the center aisles is not something you want to be eating. Anyway, we are celebrating Adithi's new job! She is a very posh lady and must go immediately to New York and leave the rest of this to this dowdy province with our "grocery stores."