Home food at its comfiest, winter squash has taken a new center stage in cooking with local flavors and ingredients because it's available all winter at the markets. (I have a couple in my pantry from last winter.)
Recipes abound—a cursory Google search turned up 70-plus recipes, many of them similar. The same is true for two of my favorite cookbook authors: Mark Bittman and Deborah Madison. They use the words "braised" and "caramelized," as did many of the Google offerings.
We roast every kind of veggie at our house: carrots, sweet potatoes, fingerlings, green beans, Brussels sprouts, tomatoes. This is mainly because you can put them in the oven alongside something else, such as a quiche, lasagna or other main dish, and they cook themselves. Since we are such fans of roasted vegetables, that's how we prepared these enduring winter storage favorites—after a bit of braising to get them started and seal in their flavors. So, are they "broasted?" That's a word I heard tossed around about whole chicken and chuck shoulder roasts once upon time.
For the following recipe, I recommend butternut squash because its smooth surfaces are easy to peel with a rotary peeler, but any winter squash will do. Acorn, delicata and the small pumpkin-shaped Muscat de Provence are all delicious.