Butternut is a winter squash, so you're supposed to let the outer skin harden so that it will keep in storage for months. We've kept it in the cellar for 4 or 5 months successfully.

When it's underripe, the outer skin will be pale colored and a bit shiny and tender looking. But as it hardens into a shell, it will take its trademark beige-tan color. You can test it by gently digging your thumbnail into the skin. If it leaves a mark, it's not ready yet. You can also just tap the shell with your nail, and determine if it's ready by the sharp "tap" feel and sound you'll get if it is.

If you let it set too long after the shell hardens, the flesh can become stringy and inedible, so once the shell has hardened, pick it, wipe it with a damp cloth, and store it in a cool, dark area.

We love to slice it in half, scoop out the gunk and seeds (the seeds can be roasted like pumpkin seeds. Sprinkle on a little salt, drizzle melted butter over them or shake some grated Parmesan cheese... YUM). I put the halved squash cut-side down in a baking dish with a quarter inch of water at the bottom and steam it in the oven until the flesh is soft. Then I put it flesh side up under the broiler and fill the scooped-out center with butter, maple syrup (or honey) and a bit of nutmeg. Roast 'til browned and the syrup is bubbly. Double YUM. :)

Just like Cady says, but make sure you CUT the squash off the vine with a bit of stem. If you just pull it off and lose the little stem, They rot within days. Drives me nuts when shopping for them at Stop & Shop and they don't have a stem.

Best,
Tim

Has anyone ever tried eating this squash when the skin is still green?.......easier to peel