Butternut squash always store better for me than any others I've grown (as long as you wait until they're fully mature before harvesting them).
LOTS of recipes "out there" for butternut squash, it's almost a food fad right now... I really like this "Sweet and Sour Butternut Squash" (I've never used the capers in it; don't overcook the squash in the oven, it should be tender but not mushy):
1 1/4 pounds butternut squash, peeled and cubed (about 5 cups)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3 stalks celery, chopped
1 red onion, chopped
2 tablespoons chopped fresh thyme
3 cloves garlic, sliced
2 tablespoons capers, drained and rinsed
1/4 cup red wine vinegar
3 tablespoons sugar
2 tablespoons chopped fresh basil
1. Put a baking sheet in the oven and preheat to 450 degrees F. Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper and spread in a single layer on the hot baking sheet. Roast until the squash is tender and browned on the bottom, about 20 minutes.
2. Meanwhile, chop the celery and red onion and set aside. Heat 1 tablespoon olive oil in a large nonstick skillet and add the celery, red onion and 1/4 teaspoon salt to the skillet. Cook, stirring, until crisp-tender, about 3 minutes. Add the garlic, capers and remaining 1 tablespoon thyme and cook, stirring, until the garlic is golden, about 3 minutes. Add the squash, vinegar, sugar and 1/4 cup water and cook until the liquid is almost absorbed, 1 to 2 minutes. Season with salt and pepper and stir in the basil.
