My sister (who doesn’t cook at all!) makes her one and only dish out of butternut squash. She boils it in the skin, then halves it and stuffs it with sundried tomatoes and feta cheese, and roasts it. I don’t know timings I’m afraid (guesswork) but it is gorgeous!
Roast it in chunks in a tinfoil parcel with butter, black pepper , salt and sage leaves. Serve with pasta or stir into risotto if you’ve time to make one and sprinkle with toasted pine nuts
