George,
You can treat butternut as you would pumpkin. It's sweeter usually and the flesh softens a little more quickly. Lots you can do with it; without the loads of sugar or cheese.
Household favorite here is butternut and silverbeet (or spinach) risotto. Use good arborio rice and make your own chicken stock if you have time. OK...there is cheese in this one
...lots of good parmesan! Made it this week for a hoard - in a HUGE stockpot...no leftovers
Or peel, deseed and chop it up. Throw it in a roasting pan with some potatoes; extra virgin olive oil, salt, pepper, fresh rosemary and some white truffle oil...delicious.
It's a yummy vegetable - enjoy it!