Yesterday, at last, I decided to prepare my butternut squash. Thank you for your advice, guys!
I cut it in half and saved one half for tomorrow, as I’m planning to make butternut squash gnocchi (I loved the idea!). I peeled the second part and cut it in smaller pieces, which I roasted with honey. To complement the butternut squash I also roasted some beetroots with olive oil.
Then I made a deconstructed salad with freshly boiled chickpeas and arugula.