Yes, you can make it similar to a candied yam. It's softer than they are, and will break up more with cooking and handling. You may want to actually pre-cook it, mash it, and make it similar to old-fashioned whipped sweet potato casserole, the kind with marshmallows.

I like to make a hearty chowder-type soup out of it, with ham and other vegetables. Can't give you exact amounts, since I don't cook that way, just dump stuff in, it always works:

1 ham bone with some meat still attached
1 medium to large butternut, pre-cooked, flesh removed from the skin.
Enough chicken stock to cover everything.
1 large onion
2 medium potatoes, diced
2 carrots, cut into one inch pieces
2 ribs celery, cut into one inch pieces
black pepper to taste
1 bay leaf
dash of thyme
cream, sour cream, half and half, or creme fraiche to serve.

I put everything except the last ingredient into a crockpot and just let it simmer all day until all of the meat falls off the ham bone, and add a little more moisture if its too thick. Then, at the end, I remove about 1/3rd of the soup, trying to get most of the chunks of meat and veggies, and then puree the rest with an immersion blender until smooth. Then, I mix in the reserved vegetables for texture. I add the cream, half and half, or sour cream to each bowl as I serve it, a couple of tablespoons or to taste.

I like to roast it with veggies (and sometimes tofu) in a curry sauce in a casserole dish.

1) Slice whole, seeded butternut into 3" long, thin slices. Arrange in casserole dish 3/4 full with a mix of the following (whatever is on hand):
* Diced yams or potatoes
* Diced extra firm tofu
* Diced onions
* Cauliflower chunks
* Carrots
* String beans
* Diced kohlrabi or daikon
* Bamboo shoots
* Sliced cabbage
* Whole soybeans/edamame

In 1 cup of warm water, dissolve 3-4 tablespoons of miso paste (red is best), 4-5 tablespoons of curry paste and add 1/4 cup of soy sauce and stir thoroughly. I think this is sometimes known as Golden Sauce. I like the cilantro curry paste with extra crushed garlic added.

Pour or brush over veggies, cover and bake at 425 for around 80 minutes, but never past the point where the sauce dries into a glaze, which is ideal (I've found it varies based on the shape and depth of the casserole pan being used). If all the veggies are soft, it is done. Goes well with teriyaki chicken, salmon in citrus, Thai crabcakes or Asian-style fish or shrimp recipes over a bed of rice.

We eat squash pie many times when I was growing up on the farm. The spices are about the same, but you can adjust to your own taste.
Also my wife makes her stews with butternut squash. A meat of your choice or not, onions and garlic, a can of tomatoes, summer squash of your choice. She uses cilantro and Mexico seasonings. The butternut squash is diced skin and all. The sweetness adds more flavor to the stew. She also uses sweet potatoes in place of the butternut squash if we are unable to find them at the grocery stores.
As for the other vegetables you may want to change according to your taste, the same with the seasonings.

This is a great slow-cooker 'stew.' Very think, and absolutely fantastic with some sweet french bread on the side.

Ingredients

* 3/4 cup dried garbanzo beans
* 2 1/2 lbs kabocha squash, peeled, seeded and cut into 1-inch cubes or butternut squash, peeled, seeded and cut into 1 1/2-inch cubes
* 3 large carrots, peeled and cut into 1-inch pieces or 4 medium carrots, peeled and cut into 1-inch pieces
* 1 large onion, chopped
* 1 cup red lentil
* 4 cups vegetable broth
* 3 tablespoons tomato paste
* 1 1/2 tablespoons minced peeled fresh ginger
* 1 garlic clove, minced
* 1/2 teaspoon cinnamon
* 1 1/2 teaspoons ground cumin
* 1/4 teaspoon saffron
* 1/2 teaspoon fresh ground pepper
* 1/2-1 teaspoon salt (to taste)
* 1/4 cup lime juice
* 1/4-1/2 cup chopped roasted unsalted peanuts
* 1/4-1/2 cup packed fresh cilantro leaves, chopped
* 1 lime, cut into 8 wedges

Directions

1.Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use. If you like a very soft chickpea, use the quick method and let the chickpeas boil for five minutes in order to speed up the cooking process.
2.Chef's note: Keep your squash and carrots large so that they can withstand the look cooking time without breaking down into the stew.
3.Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cinnamon, cumin, salt, saffron and pepper in a 6-quart slow cooker.
4.Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, about 5 1/2 to 6 1/2 hours.
5.Chef's note: If you are planning to serve part of this as leftovers, remove that portion from the crock pot and scale the amount of lime juice accordingly. Reserve the rest of your lime to add after reheating the leftover stew.
6.Stir in lime juice. Season with salt to taste.
7.Serve over rice (white or brown) sprinkled with peanuts and cilantro.
8.Place additional lime wedges on the side for diners to add as they wish.

Here is a link that might be useful: RecipeZaar Butternut Squash

For another good soup, check out the recipe linked below. I use it all the time, with a few changes--I roast the squash beforehand (375 oven for about 45 minutes) to make it sweeter and easier to scoop out; use about 1/2 pack of cream cheese instead of two packs; and add some ginger and two peeled/cored/sliced apples or pears to the broth mixture, it really makes it special...

It's also really good served with toasted squash seeds for garnish--just put them in the oven (375) for a few minutes until they are lightly browned, then toss with a little olive oil, salt, and cinnamon.

Hubby always goes back for seconds =)

Here is a link that might be useful: Butternut Squash Soup

I tried this one last weekend,

it's kind of a chicken/squash curry,

it was delicious.

Here is a link that might be useful: Butternut Squash & Chicken Rogan Josh

I like to seed and cut up butternut either straight up or with 50% potatoes and boil like mashed potatoes. I then take rings of onions and cook them until clear. Set the onions in the bottom of a square casserole dish (1/2" depth), top with mashed squash or squash/potato with 1/8-1/4 teaspoon of nutmeg, a nice size chunk of Gruyere grated, and salt and pepper to taste. Next mix up another good amount of Gruyere grated and bread crumbs to top with about a 1/4-1/2" of breading. This works well with many other cheeses including monterrey jack, mozzarella, and parmesan.