I can’t resist sharing this recipe from Epicurious, easiest way ever to deal with a butternut squash. Chop up that rounded base and other trimmings and turn it into soup but use the big beefy neck to an easy dinner. I love that this is skillet cooked, not roasted. Easier for someone like me, who likes to multi-task in the kitchen, to keep an eye on its progress.
Ingredients:
1 large butternut squash (about 3 lb.), preferably one with a long thick neck 1 tablespoon extra-virgin olive oil 2 tablespoons unsalted butter, cut into pieces 6 sage leaves 2 garlic cloves, crushed 1 tablespoons fresh lemon juice Kosher salt, freshly ground pepper
Preparation:
Cut the neck off squash; reserve base for another use. Trim the base off the neck then peel. Resting neck on cut base, cut in half lengthwise, creating two lobes. Trim off outer rounded side of each piece to create two 3/4-inch-thick “steaks.” Reserve trimmings for another use.
Heat oil in a large heavy skillet over medium. Cook squash steaks, turning every 3 minutes, until deeply browned on both sides and fork-tender, about 15 minutes. Add butter, sage, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steaks with butter. Cook, basting, until butter is no longer bubbling, smells nutty, and is beginning to brown, about 1 minute. Remove from heat and stir in lemon juice. Season with salt and pepper. Transfer squash steaks to plates and spoon sauce over.