I use the same ingredients for Buttercup, Kabocha, Butternut, etc. Makes approximately 8, 2-cup servings.
In a large pot:
With 3 pounds, 6 ounces of peeled/diced butternut squash and 2-cup servings:
Tried variation using curry, butternut squash, and no cayenne, no cinnamon: not bad.
Korger had a new supply of buttercup squash. Trying with half (1/4 tsp) the cayenne pepper - wife says it got (almost) too "hot" over the two days it was still around. I'll get back to ya on how it goes!