The butternut squash has an appearance that sets it apart from other winter squash. If it were a woman, it would be described as pear-shaped - small on top with large hips.
The rind is hard, although it's manageable if you choose a smaller squash and use a sharp, sturdy knife.
When picking a squash, choose one that feels heavy for its size. The squash keeps for a long time when stored uncut in a cool, dark spot. Once cut, though, it should be tightly wrapped in cling-film (to prevent the flesh from drying out) and used within a few days.
Although the rind seems inedible, it softens with cooking to provide a pleasant, slightly chewy contrast to the flesh.
If you prefer peeled squash, remember it's easier to remove the rind after it's cooked. Cut the squash in half lengthwise and scoop out the seeds and fibres. (The seeds can be washed, dried then roasted but the fibres are discarded). Drizzle the flesh with olive oil then bake the squash in an oven at 180 degrees Celsius. Cook it cut-side up if you want the squash to caramelise and dry out slightly (for a more intense flavour), or cut-side down if you want it to have softer flesh. When the squash is cooked, the flesh scoops easily from the rind.
For butternut squash soup, cook diced shallot and garlic with butter in a saucepan until soft. Sprinkle in a little curry powder and grated fresh ginger and stir for a few minutes, then add chunks of roasted butternut squash. Stir in unsalted chicken broth then bring to the boil, lower the heat and simmer for about 30 minutes. Puree the mixture in a food processor then strain it through a fine-meshed sieve. Put the puree back in the pan and heat it until simmering, then stir in some coconut milk and heat again. Serve topped with sliced shallot that's been fried in oil until browned and caramelised.