Butternut Squash is one of the most wonderful vegetables to cook with. It can be baked, roasted, steamed and even microwaved - but I would recommend keeping it away from water as that leaches the flavour.
Peel your squash and cut it into cubes. Mix with a little olive oil and season with salt, paprika, chilli flakes and a few squashed garlic cloves. Roast in a medium oven until soft (30-40 minutes approx), then serve on a bed of watercress with toasted walnuts and fresh soft goats cheese crumbled over.
Blend leftover squash with a little stock or milk to make a quick and tasty soup.