Estimates based on 1/4 cup serving
Mashed(about 5 1/2 servings per pound)
Roasted: diced, chunks, fries (about 7 1/2 servings per pound)
Butternut squash will last about 2 weeks if untouched.
Microwave a whole squash (poke a few holes in it with a fork) for 2-3 minutes. This will make it easier to peel and cut.
If you plan to cook the squash for a longer time (either chunks or fry-type pieces), you can leave the peel on. It is very tough, but will soften if cook for a long time.
Be sure to peel squash that you will mash or add to soup/stew.
Butternut squash puree will thicken a soup/stew. It will make it creamy and sweet as well. It makes a great substitute for a tomato soup.
Mashed Butternut Squash: After microwaving the squash, peel it and cut it into large pieces. Cook those pieces (bake or boil/steam) until soft. Mash, just like sweet potatoes. Can add cinnamon, marshmallow topping, anything you would add to sweet potatoes.
Roasted Butternut Squash: Using peeled chunks, add a bit of oil and seasonings (can be sweet like brown sugar and cinnamon, or savor like rosemary/thyme/basil). Bake until soft, but not too mushy.
Squash Fries: After microwaving the squash, cut it into long thick (think steak fries) pieces. Coat with a bit of oil and salt. Bake until done.