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Butternut squash is a winter squash, which means that unlike zucchini and yellow crookneck squash, it will last in your cellar or pantry all winter long. Other winter squashes include pumpkin, acorn, Hubbard (the squash that get so large, it is supposed to cure world hunger), spaghetti and the heirloom Delicata.

Harvesting butternut squash in the fall is one of most satisfying experiences in the garden.  You’ve waited all summer long for the skin’s color to change from pale green to creamy beige.  You’ve watched as the leaves start to turn brown and whither away.  You’ve sat by patiently as the sun cures the rind to a golden perfection.  Then you take them home and find that you have a heck of a lot of butternut squash, and no idea what to do with it.

Even if you aren’t growing butternut squash, you have no doubt seen it at your local store or farmers market.  If you have been wondering about how to use it, here are a few basic ideas of how to prepare butternut (and other winter) squash:

Roasted Butternut

Preheat oven to 400 degrees
Oil a rimmed baking sheet
Cut 1 squash into cubes (removing seeds and skin)
Toss the squash cubes with a couple tablespoons olive oil
Sprinkle with salt and pepper to taste
Roast in the oven 20 minutes
Stir the cubes and roast another 20 minutes until caramelized

Baked Butternut

Preheat oven to 400 degrees
Cut 2 squashes in half lengthwise and remove seeds
Place halves cut-side up on a foil-lined baking sheet
Dab with butter (about 4 Tbsp.)
Sprinkle with salt
Bake until soft, about 50 minutes

Butternut Soup

Slice 2 small onions
Slice 4 cloves of garlic
Chop and peel 3 cups butternut squash
Cook the onion and garlic in 2 Tbsp. olive oil in a soup pot over medium heat until soft
Add the squash and 3 cups of water and 2 cups of apple cider (or 5 cups vegetable stock total liquid)
Bring to a boil and simmer 30 minutes, until squash is tender
Season with salt and pepper
Puree with an immersion blender until smooth