Say no more – sweet, tender roasted butternut squash swimming in a cheesy, garlicky butter sauce? Yes, yes and more yes! This recipe packs in so much more comfort than you would expect of the ingredient stereotypically reserved for soup. The edges of the chopped squash become slightly charred when roasting, and the sauce is reminiscent of a pizza restaurant's garlic dipping sauce.
If you can't find butternut squash, substitute any winter squash. Butternut is the easiest to work with because it has very few seeds and the long neck makes it easy to peel. Delicata squash, if you can find it, doesn't need to be peeled (just seeded). Or, look for acorn and kabocha squashes, which are widely available and easy to work with.