I'm still trying to hit the farmers' market as often as I can. Like most people, I'm also trying to be more frugal in my buying habits as well as having more meatless meals.
Squash is one of our favorites here at Fartwood Manor. Most of the time I just bake an acorn squash with some brown sugar. Kabocha squash is another favorite--I love it in tempura. It is denser than other squash and has a mellow, earthy flavor.
I found this tasty recipe for Squash and Black Bean Stew on Epicurious. Aside from cutting the Kabocha squash (BE CAREFUL!) it is really easy, and I recommend peeling and baking the squash first and adding it at the end just to warm through.