There's really only one thing, one surprising and amazing thing, that you can do with uneven bits of squash. You can pickle it. The color stays vibrant, the flavor is unlike anything you've had before and it's the perfect crunch on top of chicken, fish or tacos. Most surprising of all, butternut squash is best pickled with Asian flavors: rice vinegar, fresh ginger and green onions.
How does your family cook (or not cook) butternut squash?
Butternut Squash Relish
1 cup finely chopped butternut squash
1T brown sugar
1T rice vinegar
1/4 cup chopped green onions
1 heaping teaspoon fresh grated ginger (use a microplane, please)
large pinch kosher salt (to taste)
Saute onions and ginger in oil over medium heat for about one minute. Mix all ingredients into a jar and let sit overnight before using.
black refried beans
crema, sour cream, creme fraiche, etc
feta, queso blanco, queso fresco, etc