Note: you can use Acorn, Butternut, Buttercup, Hubbard, etc.
Source: Paul Laubignat and Laura Anderson
Here’s Paul and Laura’s stovetop version. Note the slightly different ingredients:
Peel and cut butternut squash into triangles. Cook squash in boiling salted water for ten minutes or until tender. Do not overcook. Drain cooking water, add butter, garlic, fresh minced ginger, honey, salt and pepper. Just before serving, shake and swirl pan to toss the squash with parsley.