The curing that farmerdilla mentioned is important for storage. After your butternuts have reached their final size (it may vary between squash) they will usually turn a golden amber-brown. At that time or within weeks but before disease kills the vines you should cut the sqash leaving a few inches of stem on each squash. In dry weather you can usually leave them in the garden to completely dry the stem before bringing the squash in. In damp weather or if hard frost is forecast bring them to a spot you can cover them but uncover and spread them to allow the stems to continue drying. The flavor difference between a mature butternut and immature one is much like the difference between a zucchini and a sweet potato. I've grown many different winter squash and these are still my favorites. Enjoy your harvest but don't rush it.

Hi Msazadi - Yes, I did it on the stove top, but it cooks at a bare simmer, so I think you could easily do it in a 300 or 325 degree oven. Now that you mentioned it, the recipe calls for 2 inch pieces of butternut, but that seemed enormous to me. The largest pieces I did were about 1 inch square, and I did some that were smaller. Next time I will actually do most of them that 1 inch size, because since I cooked it so much longer than the 1 hour called for the smaller pieces kind of disolved into the sauce... Though then again, that did make the sauce extra delicious... Emily

This soup is delish! Butternut Squash Bisque 1T vegetable oil 1T butter 1/2c diced onion 3/4c diced carrot 4c peeled and cubed butternut squash 3c chicken broth Salt & pepper to taste 1/2c heavy cream Dash nutmeg Heat oil and butter in large pot over medium heat, add onion and cook until tender. Add carrots and squash to pot, pour in broth, add salt, pepper. Bring to a boil, reduce heat and simmer until vegetables are tender. Transfer to food processor and puree until smooth. Return to pot and stir in cream. Heat through but do not boil. Serve warm with dash of nutmeg. Here is one I am going to try this weekend. Roasted Butternut Squash, Rosemary, and Garlic Lasagne Recipe courtesy of Gourmet Magazine 3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2\-inch dice (about 9 1/2 cups) 3 tablespoons vegetable oil 4 cups milk 2 tablespoons dried rosemary, crumbled 1 tablespoon minced garlic 1/2 stick (1/4 cup) unsalted butter 4 tablespoons all\-purpose flour 9 7 x 3 1/2\-inch sheets dry no\-boil lasagne pasta 1 1/3 cups freshly grated Parmesan (about 5 ounces) 1 cup heavy cream 1/2 teaspoon salt Garnish: Fresh rosemary sprigs Preheat oven to 450 degrees F. and oil 2 large shallow baking pans. In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden. While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup. In a large heavy saucepan cook garlic in butter over moderately low heat, stirring until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap. Reduce temperature to 375 degrees F. and butter a baking dish, 13 x 9 x 2 inches. Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagne sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make one more layer in same manner, beginning and ending with pasta. In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes. Garnish each serving with rosemary. Linda

Curried Butternut with Rice 1-2 C chopped onion 3 TBSP minced fresh ginger root 1/2 C each celery & red pepper-chopped 2-3 cubes garlic-mashed 3 TBSP oil or butter 2 TBSP curry powder 1/2 tsp sea salt 1-2 lbs butternut, peeled & diced 1 1/2 C long grain white rice 3 C water or stock (may sub with coconut milk) Saute onion, pepper, celery, ginger & garlic in oil or butter until onions are translucent. Add curry powder and salt to taste. Add squash & liquid and bring to boil. Add rice, stir, cover, and simmer 20 mins. You can also add tofu, chicken or other veggies as well. Garnish with cilantro, toasted coconut or plain yogurt. This is a favorite recipe for DH and I. I love curry-especially the following day, I take left overs with me to work for lunch.