Usually I think of eating butternut squash roasted with some maple syrup or in a delicious soup. Here is recipe for a butternut kugel ( baked pudding) that is savoury. I used to make this many years ago and had forgotten about it but happily I have rediscovered it. Simple yet satisfying. A good side with any kind of protein. This recipe can easily be adapted for Passover, using matzoh meal ( matzo crumbs) instead of bread crumbs in the mixture.
3 lbs butternut, peeled, seeded and cut into cubes
1/4 cup oil
2 eggs, beaten
1/2 cup bread crumbs
1 tsp salt
1 tbsp sugar
1/2 cup finely chopped onion
Preheat oven to 375F
Grease a 9 inch square pan or casserole dish of same size
1. Boil the prepared butternut squash until soft. Drain off the water then mash using a fork or potato masher.
2.Mix the rest of the ingredients with the squash, combining well.
3. Put the squash mixture into the greased pan and smooth out.
4. Bake for approx 1 hour