Can you give me an easy & tasty butternut squash recipe?

I roast as Amanda does then add to a pot of sautéed onion, bit of carrot, bit of fennel, then add chicken stock. Put through blender for a nice soup. Top garnish with a swirl of sour cream or creme fraiche.

Extremely simple: cut lengthwise, scoop out seeds, put face down on a plate in the microwave -- give it 5 minutes, then check with a fork and continue until it is soft inside (or in a large skillet with a little water, halves face down, steam with a cover on until a fork goes through easily). Then portion it (no need to mash, and skin is edible if you wish), serve with butter, or pasta sauce, or caponata or teriyaki sauce --- or any of those delicious tidbits you have in the fridge. No matter how I do it, it's delicious!

diced/halved/sliced butternut squash roast in the oven with spoonfuls of butter and cinnamon and a tiny bit of salt - easiest thing since sliced bread :) and tasty, too!

Ingredients

1 butternut squash
1 cup white sugar
1 1/2 cups milk
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
3 eggs
1/4 cup margarine, melted
TOPPING
1/2 (16 ounce) package vanilla wafers, crushed
1/2 cup margarine, melted
1 cup brown sugar
Directions

Preheat oven to 425 degrees F (220 degrees C).
Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
Bake in preheated oven for 45 minutes, or until set.
In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown. From allrecipe.com

I split my Butternut squash, seed it, season it with olive oil, salt and pepper, and roast in cut side down in a hot oven until it is tender. After it has cooled I scoop out the flesh and mash it with butter, more salt and pepper and freshly ground nutmeg. Roasting the squash eliminates the watery consistency it can sometimes get and adds an extra layer of flavor. The nutmeg is my secret ingredient, use just enough for people to wonder why your Butternut squash is so much better than there's.

Butternut squash is great just roasted: heat the oven to 375 F. Halve the squash. Scrape out the seeds. Peel the squash. Cut it into 3/4-inch cubes. Toss the cubes with salt and olive oil (just enough to dress it) and spread the cubes in one layer on a baking sheet. Use more than one baling sheet if needed. Roast the squash until brown on the edges and tender, 20 to 30 minutes.