Butternut squash! It's my favorite winter squash. Very yummy and close in taste to sweet potato, only milder, it can be roasted whole, halved, or skinned and chunked. The 'Roasting Eggplant' methods apply well to butternut, but the squash will need more time to roast. Add 10-20 minutes for each method, but check often. If the squash are small, the eggplant time frames may apply. After roasting, squash may be diced or pureed, and added to pasta, rice, etc.

Raw peeled squash can also be diced and cooked in soups and stews. Or try baking it: halve squash and remove seeds with a spoon. Place cut side up on baking sheet. Bake at 350 degrees F, for 30-60 minutes (depending on size). Add small pats of butter or margarine, sprinkle on cinnamon and brown sugar and add cranberries, raisins and chopped pecans or walnuts, if desired. Bake till sugar and butter melt, about 5 more minutes. A very yummy side dish! :) This is also a great method for Acorn squash.