I would roast it in the oven at 425 and serve it as a side or incorporate it, pureed, into a soup. A friend of mine adds the squash to orange lentils- it's very good that way too.

Look up recipes for maple glazed butternut squash.

I toss the cubes with a little bit of olive oil and then toss with a little bit of brown sugar, salt and pepper and fresh (or crushed/dried) rosemary and roast. We don't like things too sweet, but you could add more or less sugar.

Or you can boil drain and mash with butter and maple syrup and cinnamon and/or nutmeg.

Roasting brings out the natural sweetness, so there's really no need for added unless that's just something you prefer.

I toss the cubes with olive oil and a little smoked Spanish paprika & salt or chipotle powder and salt.

When I mash I only add butter & salt.

I prefer mine plain without sugar, cinnamon etc. roasted with a bit of olive oil, or steamed and mashed with a bit of butter.

This is one of my favorite recipes for Butternut Squash, it's really good! I got it from another cooking forum several years ago, but can't remember which one. Nor did I keep the name of the person that contributed it.

Rusty

Farfalle with Spicy Sausage and Butternut Squash

Ingredients:

3 tablespoons extra-virgin olive oil

3/4 pound peeled butternut squash, cut into 1/2-inch pieces (2 cups)

Salt

1 onion, diced

1 pound hot Italian sausage, casings removed (I use mild)

12 ounces farfalle

1/2 cup freshly ground Pecoreno/ Romano

1 tablespoon chopped flat-leaf parsley

Directions:

1. In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the squash, season lightly with salt and cook over high heat, stirring, until tender and lightly browned about 8 minutes. Using a slotted spoon, transfer the squash to a plate. Add the remaining 1 tablespoon of olive oil to the skillet. Add the onion and sausage and cook over high heat, breaking up the sausage with a spoon, until lightly browned and cooked through. Return the squash to the skillet.

2. Meanwhile, in a large pot of salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water. Add the pasta to the skillet along with the reserved cooking water and the cheese and cook over moderately high heat, stirring, until the sauce is thick and creamy, 1 to 2 minutes. Transfer the pasta to a bowl, sprinkle with the parsley and serve right away.

I roast them with butter, brown sugar, cinnamon, and dried cranberries.

I made butternut squash soup for the first time this week. Yummy! I followed this recipe but cut it in half since there's only two of us, and we had enough for two meals. I added half of a diced jonagold apple, which I sauteed well with chopped onions so they would puree in the food processor. One of the commenters suggested adding pear but my pears weren't ripe so I subbed with the apple. I also added a little heavy cream for creaminess. Next time I'll omit the garlic.

https://www.epicurious.com/recipes/food/views/butternut-squash-soup-with-ginger-15572

A couple of years ago I had a veritable plethora of winter squashes from our garden, and concocted the following recipe for a vegetarian squash soup.

Since you probably have much less squash than I would get from one of my large squashes, you would probably have to halve or quarter the recipe.

Thai Curry and Coconut Cheese Squash Soup

1 large Long Island Cheese Squash (like 20 lbs large)
1 Tbsp Olive Oil
2 tsp red curry powder
1 large sweet onion (chopped)
1 large red onion (chopped)
2 red jalapeno peppers (chopped fine)
1 Tbsp ground ginger paste
1 1/2 teaspoons Thai red curry paste
4 cups water
2 Tbsp Better than Bouillon Vegetable base
1/2 tsp salt
ground black pepper
ground white pepper
2 cans unsweetened coconut milk

Cut squash into wedges, scoop out seeds and cut off tough outer
shell. Place in large baking pan, lightly coat
with olive oil, and curry powder, and bake in a convection oven at 400
deg F for 45 min to 1 hour

In large stock pot, saute onions and jalapenos in little olive oil
until
tender. Add ginger paste and continue to stir and cook for another
minute or two. Add cooked squash, coconut milk, red curry paste,
vegetable base and water. Puree carefully in pot with an immersion
blender, and bring to a simmer. Simmer soup for about
15-20 minutes. Add salt, black pepper and white pepper to taste.

The amount made nearly filled a 6 quart crock pot.

My favorite way is pie!

Sue

My goodness! So many tasty ideas. THANK YOU ALL.

Bake it in the oven with a little butter.

I love any and all squash, start by roasting it until tender, then add whatever herbs, spices, oils/butter even cheese that strike my fancy (it goes with pretty much everything, and every cuisine), or put into soups, chilis, pasta or casseroles -- except I go for savory, never sweetened.

I cook it, mash it with butter, nutmeg(or cinnamon) and maple syrup - easy and very good.

I just bought some, too! But tonight, I'm making this recipe from the NYTimes. It sounds easy and interesting. <https://cooking.nytimes.com/recipes/1018985-winter-squash-and-wild-mushroom-curry?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=1>;

I'll let you know how it turns out!

Mayflowers - dried cranberries? I never thought of that! I'm doing butternut squash tonight as well but just roasting it. I have some dried cranberries so will do some butter with some brown sugar for a change. I'll also add some carrots to the mix.

I usually just do olive oil, salt, pepper, and maybe oregano and mix it all together and roast at 425F.

It's DH 's invention. He used to fill the cavity in halved acorn squash with the same ingredients but now we only eat butternut squash so I just sprinkle the cubed squash with the same ingredients.

2 methods: 1) cubes tossed in olive oil and roasted and 2) squash cut in half and remove seeds. Brush olive oil on cut side and add pepper. Flip over (cut side down) in roaster pan. Add 1/4 cup of water to pan. Bake at 425 degrees for about 45 minutes. Dig out pulp with a spoon. Eat plain or add a little butter.

I would either use it in bob's curry, or make b'nut squash and black bean soup. Or dice it fine and throw it in a veggie stir fry.

Roasted, tossed with red onion, gala apple chunks, baby kale, quinoa (tri-color is especially nice for the fall season if you can find it) & a basic vinagarette. To die for, I swear!

Well, this was a first for me. I've been cooking from NYTimes recipes now for 51 years and never had one that wasn't excellent. The curried mushrooms with squash was lousy. It was a bit hot (and I only used one very small pepper), but otherwise bland and tasteless. I doctored it up with some mango chutney and it was edible over the rice. And it about killed me being on my feet for nearly 40 minutes fixing it. Won't do that one again!