Butternut Squash - Dilemma

Cook, the same happened to mine and I cut the bit out and cooked the rest and was great.

Thanks fatbelly and Junie.  The next question is how to cook!! 

Peel and chop into one inch cubes and roast alongside carrots and parsnips in olive oil and herbs, say oregano or sage for 40 mins at 180c.  Or leave the skin on, chop into one inch cubes and drizzle with olive oil and roast around the joint for maybe 40 mins. Scrummy.

The easiest, cheapest and quickest  way to cook any Winter Squash, is to cut them into segments, remove the seeds and microwave in an open container, till they are soft. You can then scrape off the flesh from the skin with a spoon and use in any way that you wish.

If you're not quite ready to cook them you can chop and freeze them until you are.

Do they need to be blanched first?
Or can I just chop and freeze?

I just cut and freeze my wedges

Job done and three BNS that were starting to go are now in the freezer.

I also have half a Crown Prince squash left over from last nights stew that I wanted to use next week sometime, can this be chopped and put into the freezer in the same way as the BNS?

And by the way this is my first taste of Crown Prince in a stew and it was superb, anyone who might of been thinking of growing some for next year , I would say go ahead they are delicious. It made the stew really rich and thick.