You know, there are other things you can do with butternut, besides roasting it. I wonder why so many chime in with "roast" when they confront a squash, in the way they think "chips" when they are served fish....
I think the raw squash will keep for several days in the fridge, even if cut (unpeeled).
Have you tried a squash soup recipe? We have one which is the perfect thing for warming you up now it's turning cooler... if you're interested I'll root around for it...
In this case, roasting is just the easiest option really. Cut it up, bung it in the Remoska, turn over everyso often. I can still make soup with it anyway.... (If that recipe comes to hand easily, yes please, it would be nice to have inspiration.)
I know it will keep for a bit, but I know what would happen, I'd forget it, and it would eventually go mouldy. My own fault, I know. But cooked and frozen, then it doesn't matter if it's a month before I think 'oh! squash!'...
This is all a reaction to my dreadful diet this week, which included one dinner of chips, one of bacon and egg sandwich and one of cheese on toast, preceded by a pint and a half of beer, a pickled egg and a bag of pork scratchings.
I thought I better eat a vegetable of some sort. Tonight I will have sausages, squash and red cabbage. Then I'l' freeze the remainders, and I can bung portions in with my weekday staples of pasta or risotto-ish.