I've been getting a squash from the local orchard called Delicata. Oh, it is fine!
Butternut is my over all favorite. I like to peel and steam it. The last couple years I have been following something I saw Ina Garten the Food network chef do... I peel it, cut into 1" dice, toss with sea salt, pepper and olive oil, then roast at 425 till it starts to get just a bit caramelized and brown. Oh, my that is really good.
Another thing I do with butternut is peel, cube and put in crockpot with a little apple juice, some spice - I make my own pumpkin pie spice mix, and I use that. Cinnamon, clove, allspice, ginger, fresh nutmeg. Once it gets soft and starts to cook down, I add brown sugar and a little honey. Cook it a long time - maybe 20 hours - depends on how much you are doing and the individual crock pot. Then, I sterilize jelly jars, and put the hot squash butter in, seal the jars, then when it is cool, I freeze it. I think it is better than pumpkin butter. I make apple butter the same way, but of course, I use apples then... LOL
I have the old Victory Garden Cookbook. Marion Morash has a recipe in there for bundt cake that uses cooked butternut. You take half the batter and stir in melted chocolate or cocoa - been a while since I made it... and then swirl the two batters together. Sounds odd - but it is SO, SO good. That old Victory Garden Cookbook has the best recipes!