Hi i bought a butternut Squash last night and?

i like to peel them them roast them in a bit of oil tastes fantastic! :)

It is best used for soup or you could use it as a side dish like you would mashed or roasted potatoes, however whole chunks of butternut squash are somewhat difficult to match with other foods. As a professional chef for 25 years, I would always choose a different squash for a vegetable, side dish, or ingredient in a pasta for example.

However, when making a roasted butternut squash soup it is not only a really awesome tasting soup it is also quite different than most other soups since it is completely pureed into a smooth velvety texture. As hard as it may sound, it's actually easier to make than most soups so I have attached a video explaining how to do it.

P.S. Forgot to mention that while roasting the squash your kitchen is going to smell AMAZING, so you may have to beat off visitors to your kitchen while making the soup!!

You can wash and dry the butternut. Slice it up and scoop out the seeds and soft part inside it.

Place it on a baking tray.

Add 2 medium onions, quatered.

Season with coarse seasalt.

Add a teaspoon of Cumin seeds.

Drizzle with olive oil.

Cook in a oven pre-heated to 180 degree C untill the butternut is almost soft.

Add chunks of feta cheese and black olives.

Return to oven untill butternut is cooked.

This can be served as a vegeterian dish or as a side dish.

here is a WONDERFUL recipe. Take the skin off.

Penne with Butternut Squash and Goat Cheese

Ingredients

• Vegetable oil cooking spray

• 1 (2-pound) butternut squash, peeled, seeded and cut into 3/4-inch cubes

• 1 onion, diced into 1/2-inch pieces

• Olive oil, for drizzling

• Kosher salt and freshly ground black pepper

• 1 pound penne pasta

• 1 cup (8 ounces) goat cheese, crumbled

• 1 cup coarsely chopped walnuts, toasted (see Cook's Note)

• 1 packed cup chopped fresh basil leaves

• 1/3 cup finely grated Parmesan

Directions

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.

Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.

Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

Cook's Note:

To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.

This is how I prep and cook my butternut squash:

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Medium size Squash

cut in half and remove all seeds

cut each half into halves

wash and towel dry

put 1/2 cup of olive oil in bowl

salt and pepper to your taste buds

lots of garlic

pinch or 2 of rosemary

place squash in in bowl with seasonings and mix thoroughly with hands

place squash skin down in baking pan and cover with foil paper, to keep all steam in

Preheat oven at 400, cook squash for 45 mins, checking to make sure it is soft and tender.

It is just like any other pumpkin and treat it just the same whether you want to peel or bake with the skin on.

You can do either. Peel it and roast it til tender and eat. Or make soup (my favorite). It's very tasty!!