Instead of pureeing butternut squash and loading it up with butter, we cut it into chunks and roast it, seasoning it with fresh ginger and Chinese five-spice to complement its natural sweetness. You will need two large, heavy rimmed baking sheets. The squash can be peeled, seeded, cut into chunks and refrigerated in zip-close bags for up to two days before cooking. Many grocery stores sell butternut squash that has already been peeled, seeded and cut into chunks. We found that this variety does not brown as well as squash we prepped ourselves, though it tasted equally good. If you purchase precleaned squash, you will still need about 4 pounds.