Various varieties of winter squash are now becoming available. Some are round and have orange skins and flesh like pumpkins, some are fat at one end and thin at the other with a pale creamy skin like Butternut squash, and some are the size of large grapefruits with a cream and green striped skin. The best way of serving it is cut in chunks with the skin on or off having removed the seeds, and roasted in the oven like roast potatoes or parsnips. The flesh is usually quite sweet. You can also boil it in chunks. This vegetable will store well for several weeks in a cool place.