The finest-tasting butternut squash is homegrown organically. But you knew that. Buy if you must, but buy whole ones only. Those tasteless pre-skinned and sliced thingies are for those who don’t know how to have fun.
As to preparation, don’t peel them. Cut the ends off, then cut into round sections with a big-ass knife (above). The fat end has seeds, so scoop them out for compost. Lay the other sections wide end down and lop off the hard skin. Chop the remainder into pieces for steaming. When it’s soft, it’s ready. I forget how long that takes.