So...you found a Butternut Squash. It's a big, yellowish, hard shell, excellent tasting squash. This may sound too easy but I love to just roast it with ( EVOO) Extra Virgin Olive Oil, salt and pepper and of course real butter. If you don't cook with real Butter then throw out all of your utensils and cooking stuff and just eat out. Nuf said! Buy 3 to 4 lbs. The easiest way for me to cook them is to pop them in the oven for about 10 minutes on a baking sheet in a 375 degree oven (Gas or electric). This it the fastest way for me to peel it. I take them out after 10 minutes and cool em enough for me to handle. I then cut them down the middle the long way and seed em. If you want to, save the seeds and take off as much of the threads of the inside pulp off of them. Reserve off to the side for now. After taking the seeds out make sure the center is nice and free of the seed pulp. You should end up with a nice clean center. Now you can cut it into 1 inch chunks and roast in a 375 degree oven for about 25 to 30 minutes. You don't want to over cook the squash. If the fork is still a little tight when you test their doneness, take one piece out and taste it with a little butter on it. It should be el Dante. ( I don't know if I spelled that correctly but it just means not completely cooked all the way through.) Like the way you should cook spagetti. They will still cook more even after you take them out of the oven. Toss them with a few tablespoons of butter and a little more EVOO and toss lightly. Season to taste. If you want to, put the pulp and seeds ( put a little salt on them) in the still hot oven and roast the seeds for about 5 to 10 minutes. Keep you eyes on them so they don't burn. This is why. If you take the squash and add 2 cups of yellow onion and 2 cups of apples and roast them all together the same way as above you can turn that mixture into a excellent Butternut Squash SOUP. IT IS A WONDERFUL SOUP! I love this for all the Holidays and it's a huge hit with all our family and friends. When you roast them all together same recipe except the heat...( mix them all together) and put them in a 425 oven for about 30 to 35 minutes. Check after 25 minutes. Put in a food processor about 2 cups at a time or use a very good blender the same way. If you need to, you can add some hot chicken stock a little at a time for whatever consistency you like. Put just a few tablespoons in a little at a time and blend. DO NOT over blend...you want the soup to have substance and look creamy and somewhat thick. NOW...Top the soup with the roasted seeds and you have a beautiful meal, side dish starter or just a great gift to give a sick friend. I hope you enjoy the vegtable alone or the soup...it's all good.