I don't think I'd stuff a butternut squash. The hollow is small compared to the flesh. Butternut squash is similar in flavor and texture to pie pumpkins. It can be roasted until the flesh is tender and develops good flavor. Then remove the flesh and use as you would sweet potatoes or pumpkin. It is very good when blended until silky smooth, and then combined with egg, cinamon, ginger, nutmeg, sweetener (brown or white sugar, Splenda, honey, maple syrup, etc) and allspice. It can then be baked and served as a custard, or put into a pie shell. You can make spiced soups with it as well. Seasonings can include curries, coriander, cummin, salt, pepper, onion, garlic, etc. Or you can serve it as is with butter, and a sprinkling of brown sugar if you like it sweet, or with red pepper, garlic, and onion for a more savory servving.
You can add the cooked sqush to quickbread batters such as waffles, pumpkin or squash bread, pancakes, cakes, etc. Just substitue the cooked butternut squash for equal measure of pumpkin or other squash in the recipes.
I recently made a pumpkin cake that went over very well with everyone who tried it. Butternut could easily be substitued in that recipe.
Hope that gives you some ideas.
Goodweed of the North
