I wanted to use the butternut squash from our garden, but because of the odd shape, they tend to cook so unevenly. I peeled and sliced the tops, then scooped the seeds out of the bottom half and roasted them:
I then used the roasted and the rest of the butternut squash squash to make this delicious soup:
Butternut Squash Soup
* 3 medium butternut squash, roast the bulbs in the oven, peel and dice the top "meaty" half
* 1 diced onion
* 4 cups chicken/vegetable broth
* ~1/4lb diced pork
Cook diced pork on high heat until browned. Add onion and cook until translucent. Add broth and diced butternut squash. Cook until squash is tender, then mash with a potato masher. Peel and puree the roasted squash with some of the broth or water. Add puree to soup. Season with salt/pepper to taste.